About this recipe:This may seem like an odd combination, but trust me - the olive oil adds a special richness to this decadent chocolate cake. This is the cake you want to make when you're looking to impress your foodie friends!! The bonus for some is that this cake is also dairy free.
Preheat the oven to 160 C / Gas 2-3. Grease an 18cm cake tin and line with parchment.
Melt the chocolate and olive oil in a double boiler. Remove from heat once chocolate is melted.
In a bowl, beat together the eggs and the sugar till pale. Off the heat, combine with the chocolate and olive oil, stirring well. Combine the flour, almonds and cinnamon; add to the chocolate mixture and stir well to combine.
Tip the mixture into the prepared tin. Bake in the preheated oven for 25-30 minutes. Cool before slicing and serving.
Hi klawrenc, the 60g is definitely correct! I just made this cake twice in the past couple of days (it is almost too easy!) and you'd be surprised - the cake mixture is quite thick! Do make sure to beat the eggs and sugar together well with an electric mixer if possible; then add the remaining ingredients while stirring by hand. Don't over-bake, otherwise it gets dry! Also, leave out the almonds if desired - it's great either way. Enjoy! - 03 Nov 2010
This is a marvious and very tastefull cake! We made it with Cote d'Or 70%! One tip: make sure you MIX the eggs and sugar very well till it has a bigger volume and is almost white. Because of the bad mixing we had a cake failure the first time. - 21 Sep 2013