Dessert
Chocolate Olive Cake (Gluten-Free, Dairy-Free)
I am on a mission to reduce my gluten intake and stumbled upon this fantastic recipe from Nigella Lawson, which I tweaked to my liking.
Ingredients for a 22 or 23cm springform tin:
- 50 grams cocoa powder
- 125 ml boiling water
- 2 teaspoons vanilla extract
- 150 grams ground almonds or almond meal
- 1/2 teaspoon baking soda (bicarbonate of soda)
- 2 tbs corn flour
- 1 pinch of salt
- 200 grams caster sugar ((reduce if adding sugar syrup)
- 150 ml olive oil (plus extra for greasing)
- 3 large eggs
Option
- Generous splash of Kirsch, Framboise, Plum Schnaps (depending on taste)
- Preserved Maraschino cherries with 2 tablespoons of the sugar syrup they are preserved in.
Tip
To prevent splashing, place the chocolate powder in a tall measuring glass. Also, prepare a clutter-free work area for easier cleanup 😉
Method
- Preheat your oven to 170°C/150°C Fan. Grease a 22 or 23 cm springform tin with oil and line the base with baking parchment.
- In a bowl or jug, sift 50g cocoa powder and whisk in 125ml / ½ cup boiling water until you have a smooth, runny paste. Whisk in the vanilla extract, then set aside to cool slightly.
- In another bowl, combine 150g almond meal/ground almonds with 1/2 tsp baking soda, 2 tbsp cornflour, and a pinch of salt.
- In the bowl of a freestanding mixer with the paddle attachment (or use a handheld mixer), beat sugar, olive oil, and eggs vigorously for about 3 minutes until pale, thickened, and creamy. Optionally, add 2 tbsp of cherry sugar syrup.
- Reduce speed and pour in the cocoa mixture while beating. Slowly add the ground almond mixture (and Kirsch if using).
- Scrape down, stir gently with a spatula, then pour the batter into the prepared tin. Optionally, add cherries to your liking (approx. 100g). Bake for 40-45 minutes until the sides are set, and the centre still appears slightly damp. A cake tester should come out mostly clean with a few sticky crumbs.
- Allow the cake to cool for 10 minutes in the tin on a wire rack. Then, use a small metal spatula to loosen the sides and remove the cake from the tin. Leave to cool completely or enjoy warm.
Notes
MAKE AHEAD: Store in an airtight container in a cool place for 2-3 days or freeze for up to 3 months (wrapped in clingfilm and foil). Defrost at room temperature for about 3 hours.
Option: Serve slightly warm (without cherries) with raspberries on the side and a dollop of mascarpone, whipped cream, or ice cream.
Adjusted from https://www.nigella.com/recipes/chocolate-olive-oil-cake
Wine pairing
Indulge in this rich, yet vibrant dessert wine. With lingering notes of honey, apricot, and honeysuckle, it's elevated by zesty citrus aromas. Its elegant power pairs magnificently with our exceptional chocolate cake, enhancing every decadent bite.