Moist Dark Chocolate Olive Oil Cake

Ingredients

• 4 eggs
• 200 grams / 7 oz sugar
• 300 grams / 10.6 oz dark chocolate
• 160 ml olive oil (pure extra virgin)
• 100 grams / 3.5 oz honey
• 180 grams / 6.3 oz all-purpose flour
• 100 grams / 3.5 oz whole almonds
• 80 grams / 2.8 oz dark chocolate
• 20 grams / 0.7 oz olive oil

Instructions

1. 1

   Add the almonds to a blender and blend very finely, until they look almost like powder. Set aside.

2. 2

   Preheat oven to 160°C / 320°F.

3. 3

   Using an electric mixer beat eggs over high speed and add the sugar in bits at a time. Beat until eggs get thick and foamy.

4. 4

   Melt the 300 grams of dark chocolate in a double boiler or microwave for 1 minute and a half on medium heat (stir every 30 seconds).

5. 5

   Pour the olive oil and honey in the melted chocolate, and then into the eggs while you stir with a pastry spatula.

6. 6

   Stir in the flour gently adding it in bits at a time. Then stir in the almonds as well.

7. 7

   Grease a round spring foam cake pan (9-inch / 23 cm) and bake for 30-35 minutes. The cake will remain moist in the center. Prick on the sides to check if its baked.

8. 8

   Melt the chocolate for the glaze again in the microwave or in a double boiler. Stir in the olive oil using a pastry or wooden spoon.

9. 9

   To serve the cake warm: cut a piece directly from the pan, and pour the warm glaze on top. You may also serve with ice cream or whipped cream as well.

10. 10

    To serve the cake cold: let the cake reach room temperature. Then remove from the pan and place on a serving plate by turning the cake gently, upside down. Pour the warm chocolate glaze all over and spread it evenly with a spoon. Refrigerate for 2 hours before cutting and serving.