Chocolate Olive Oil Cake w/ Bertolli
I absolutely love olive oil, but rarely bake with it. I was recently sent some Bertolli olive oil to sample and I noted that the Extra Light variety is perfect for baking. So, I set out to test this theory.
Nigella Inspired Chocolate Olive Oil Cake
I adapted one of Nigella's recipes for this cake. I actually added some melted dark chocolate and a little plain flour. The results were impressive - a rich dense chocolate cake that went down a treat at work.
(plus more for greasing) I used Bertolli light olive oil
Tell me, do you bake with Olive oil? If so, what is your favourite go-to recipe?
- Preheat your oven to 170°C/gas mark 3/325ºF. Grease a 22 or 23 cm/ 9inch spring form tin with a little oil and line the base with baking parchment.
- Measure and sift the into a bowl or jug and whisk in the boiling water until you have a smooth, chocolatey, still runny (but only just) paste. Whisk in the vanilla extract, and stir through melted chocolate. Then set aside to cool a little.
- In another smallish bowl, combine the and flour with the and pinch of salt.
- Put the sugar, olive oil and eggs into the bowl of a freestanding mixer with the paddle attachment (or other bowl and whisk arrangement of your choice) and beat together vigorously for about 3 minutes until you have a pale-primrose, aerated and thickened cream.
- Turn the speed down a little and pour in the cocoa mixture, beating as you go, and when all is scraped in you can slowly tip in the ground almond (or flour) mixture.
- Scrape down, and stir a little with a spatula, then pour this dark, liquid batter into the prepared tin. Bake for 40-45 minutes or until the sides are set and the very centre, on top, still looks slightly damp. A cake tester should come up mainly clean but with a few sticky chocolate crumbs clinging to it.
- Let it cool for 10 minutes on a wire rack, still in its tin, and then ease the sides of the cake with a small metal spatula and spring it out of the tin. Leave to cool completely or eat while still warm with some ice cream, as a pudding.