Chocolate and Olive Oil Gluten-Free Cake
This is a delicous treat for any day. When I close my eyes and take a bite, I'm reminded of the bountiful multi-course breakfasts Angela served in the courtyard garden. (There's nothing wrong with sweets with the morning meal!)Angela states, "This is a grown-up cake. It needs nothing more than some cream or a strawberry or raspberry coulis on the side."
Servings: 10
Calories: 245kcal
Equipment
- 1 electric mixer
- 1 8" springform pan
Ingredients
- 1 cup plain chocolate 70% cocoa
- 1/2 cup extra-virgin olive oil strong-flavored
- 1 cup super-fine or caster sugar
- 2 tbsp ground almonds or hazelnuts
- 5 large eggs separated
Instructions
- Preheat the oven to 350 degrees. Butter and line the base of a 8" springform pan with parchment paper. Break the chocolate into pieces and place in a heatproof bowl set over a pan of simmering water. Stir a little to help the chocolate melt.
- Once the chocolate is completely melted, whisk in the oil in a steady stream, then 2/3 of the sugar, whisking to help the sugar dissolve in the heat of the chocolate. Remove from the heat. Stir in the ground nuts, a pinch of flaked sea salt and the egg yolks.
- Put the egg whites into a scrupulously clean bowl with about 1/3 of the remaining sugar. Beat with an electric mixer until the whites are no longer clear, and then add another 1/3 of the sugar. Continue beating until the whites have really increased in volume, then add the rest of the sugar and beat until you have medium peaks (firm with tips that droop sllightly).
- Using a large metal spoon, loosen the chocolate mixture by folding in a big tablespoon of the egg whites, then fold in the rest carefully so that you don't lose air. Scrape the batter into the prepared pan and bake for about 40 minutes (ovens vary, so keep an eye on the cake). Test by inserting a fine skewer in the center of the cake. If it comes out clean, with no batter attached, the cake is ready.
- Leve it to cool in the tin. It will deflate and crack a lot, but that is fine. Carefully turn it out and remove the parchment paper. Place on a plate and dust with powdered sugar before serving.