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chocolateoliveoilcake.txt
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chocolateoliveoilcake.txt
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**Chocolate Olive Oil Cake
***Ingredients
150 ml regular olive oil (plus more for greasing)
50 grams good-quality cocoa powder (sifted)
125 ml boiling water
2 teaspoons best vanilla extract
150 grams ground almonds (or 125g plain flour / 3/4 cup plus 1 tablespoon all-purpose flour)
½ teaspoon bicarbonate of soda
1 pinch of salt
200 grams caster sugar
3 large eggs
***Method
Preheat your oven to 170°C/gas mark 3/325ºF. Grease a 22 or 23 cm/ 9inch
springform tin with a little oil and line the base with baking parchment.
Measure and sift the cocoa powder 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, then set aside to cool a little.
In another smallish bowl, combine the ground almonds (or flour) with the
bicarbonate of soda 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.