Roasted cauliflower soup with thyme and extra virgin olive oil

Olive oil chocolate cake

They say that the best way to someone’s heart is through their stomach. So if you were looking to treat someone special in your life (or just yourself!)—this chocolate olive oil cake is the way to go. 

It is fluffy, yet indulgent. The well-known taste of chocolate sponge pairs beautifully with our Greek olive oil, making it a very delicious dessert.

Inspired by Nigella's now famous recipe, this version comes to us from our friends at Montezuma's, who happen to be making some of the most delicious chocolate out there...

    Here's the method:

    Serves 8-10

    • Heat your oven to 180°C/fan oven 160°C. Grease and line a 20cm cake tin.
    • Melt the chocolate, whisk in the oil, and then half of the sugar.
    • Stir in the ground almonds, sea salt, and egg yolks.
    • Beat the egg whites and the remaining sugar with an electric whisk until the whites are no longer clear and resemble soft peaks.
    • With a big metal spoon, add a large spoonful of the egg mixture into the chocolate mix, then fold in the rest slowly, trying not to knock any air out.
    • Spoon the mix into the prepared tin and bake for 40 minutes. The cake will be done when a skewer inserted into the middle comes out clean.
    • Leave to cool in the tin for at least an hour before carefully removing it.
    • Place onto your serving dish before dusting with icing sugar.
    • Enjoy with an extra drizzle of Extra Virgin Olive Oil.
    Ways to make it more your own:
    • Dusting it with dark cocoa powder instead.
    • Chopping up nuts on top like almonds.
    • Dolloping crème fraîche on top.

     

    Are you making this? Share with your fellow citizens. Tag us in your photos on Instagram at @CitizensofSoil.

    You may also like...

    Fragrant Corn Chowder

    Time to welcome the cosy season with a steaming bowl of goodness! This recipe comes to us from the 2023 Green Michelin Star winning restaurant championing all things seasonal and sustainable—Apricity in Mayfair. With this steaming bowl of chowder, their team says "Adieu!" to summer salads and welcomes the arrival of luscious, harvest-time dishes like this one. It will pair beautifully with any punchy extra virgin olive oil like our Spanish one or Croatian ones. Here's the method: Serves 3-4 ...


    Don't Drizzle. Pour!: A Q&A with Johnny Madge

    In the depths of early lockdown when we really couldn't leave our homes, I was desperate to taste and learn more about olive oils. We had our oil from Crete, and some others I'd been able to find in the UK, but I needed something extra... Enter Johnny Madge, an international judge and one of the leading olive oil "tasters" in the world (more on that later)—and one of the most passionate ones I've met to date. After a guided virtual tasting with a selections of oils he sent us from his favour...


    The Ultimate Andalucían Travel Guide

    Discover a more "tranquilo" approach to travel with our guide to Spain's sunny south. We're talking what to eat, where to go, and why you’ll love it... “Those who don't have too much of a plan are often the ones that have the best time. When some travellers get frustrated with the late eating hours or shops closing for siesta, I tell them to be a trout, not a salmon.” — Alexis Kerner, international olive oil judge and sommelier based in Sevilla. Andalucía beckons the curious traveller. Co...


    @citizensofsoil

    FOLLOW US
    x