I'm all for healthier recipes that do not use any butter and was naturally drawn to this Nigella recipe which uses heart healthy olive oil.
The recipe gives a choice of regular plain flour or a gluten free version using almond meal. I always have a bag of almond meal in my refrigerator so I used that although I read that the texture may be denser. However, that is certainly more nutritious and I don't mind it not as fluffy.
The cake turned out to be so delicious - a pudding-like texture that tastes almost feather-like once you bite into it. It almost melts in the mouth and I ate up two pieces immediately after unearthing it from the cake tin. It's one of those almost guilt-free recipes I'd love to make again.
Olive Oil Chocolate Cake (9 inch)
A Nigella recipe
- 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 (I reduced by 20%)
- 3 large eggs
- 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, as a pudding.
I am submitting this to the Little Thumbs Up "Egg" event organized by Bake for Happy Kids,my little favourite DIY and hosted by Baby Sumo of Eat Your Heart Out.