I have recently found several recipes with chocolate and olive oil, for example this Chocolate Olive Oil Cake by Nigella or Thomasina Miers’ Chocolate and olive oil mousse with sea-salt-roasted hazelnuts. I decided to try the recipe below that I found in the Guardian – it’s by Sophie James adapted from The Bojon Gourmet adapted from Alice Medrich’s Sinfully Easy Delicious Desserts. Enjoy!
60g blanched whole/ground almonds
1 tbsp cocoa powder
170g dark chocolate (70-72% cocoa solids) broken into pieces
90ml extra virgin olive oil
A pinch of flaky sea salt, plus a little extra
4 large eggs, separated, at room temperature
170g caster sugar
¼ tsp cream of tartar
Put a rack in the centre of the oven and preheat to 170ºC. Grease a 20cm-diameter cake tin with a bit of olive oil. If using whole almonds (recommended) toast them for a minute or so over a medium heat until they start to smell nice and turn a little golden. Then grind them with the cocoa powder in a blender or coffee grinder until powdery but with a few stray bits of nut left, for texture. If using ground almonds, combine with the cocoa powder.
Put the chocolate in a heatproof bowl over a pan of barely simmering water. As it begins to melt, add the oil and the pinch of sea salt and stir. Remove the bowl from the pan and whisk in ⅔ of the sugar (110g), and the almond mixture, until combined.
Whisk in the egg yolks. If the mixture starts to get cold, it may “seize” or look grainy. If this happens, place the bowl back over the simmering pan and stir until it loosens again.
Put the egg whites in a very clean bowl and whisk until just frothy. Then add the cream of tartar and continue until foamy. Sprinkle in the remaining sugar (60g), continuing to whisk until the whites hold soft peaks.
Without delay, use a rubber spatula to stir a small portion of the whipped whites into the chocolate mixture to loosen it, then gently fold in the remaining whites until the batter is just combined and no streaks remain.
Immediately pour the mixture into the prepared pan, smooth out the top and bake for 35-45 minutes, until a toothpick inserted comes out with moist crumbs attached. Let the cake cool completely, then remove from the pan and sprinkle with sea salt. The cake improves with time, courtesy of the almonds.