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Olive oil chocolate cake

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 olive oil chocolate 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...

How to make the olive oil chocolate cake:

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 this olive oil chocolate cake 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.

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