Add To Favorites
The ultimate holiday cake: experience a dark chocolate richness, lifted by the fragrant blood orange olive oil, to deliver a light, elegant cake to celebrate the festive season
Preheat the oven to 325F. Grease a 9-inch round baking pan lightly with olive oil and line with parchment paper. Place the sifted cocoa powder in a mixing bowl and whisk in the boiling water until you have a smooth, chocolatey, runny paste. Whisk in the vanilla extract and then set aside to cool.
In a separate bowl, combine the almond flour with the baking soda and salt. Put the sugar, olive oil and eggs into a bowl of a freestanding mixer and with the paddle attachment beat vigorously for 3 minutes until you have a pale-colored, aerated and thickened cream. Gently add the almond flour mixture and cooled cocoa mixture.
Scrape the mixture down, and stir a little with a spatula, then pour this dark, liquid batter into the prepared tin. If it looks too dry -it should be quite runny- add a little water plus a splash of more olive oil. Bake for 35 minutes or until the sides are set and the very center, 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 the tin, and then ease the sides of the cake with a thin spatula and spring it out of the tin. Leave to cool completely or serve while still warm with a scoop of ice cream.
Sign up now for our email newsletter!
Click here for our newsletter archive.
Nutritional information can be found listed with each product.
Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.