Flourless chocolate olive oil cake

Who can resist a decadent chocolate cake?


150ml Five Groves Olive Estate EVOO, plus extra for greasing

50g raw cacao powder

125ml boiling water 2 tsp vanilla paste

150g ground almonds or 125g plain flour (depending on gluten preference)

½ tsp bicarb soda pinch salt

200g coconut sugar

3 free-range eggs

Method: Preheat the oven to 170°C. Grease a 23cm springform cake tin with oil, line the base with baking paper.

Whisk cacao powder and boiling water to a smooth paste, add vanilla, set aside

Combine the ground almonds (or flour) with bicarb soda and a pinch of salt in a separate small bowl. In a mixer, beat sugar, olive oil and eggs vigorously for about three minutes until thickened and aerated.

Pour in the cacao mixture, beating as you go, then slowly tip in the ground almond (or flour) mixture. Pour into the prepared tin.

Bake for 40-45 minutes, a skewer should come out clean but with a few chocolate crumbs adhering to it.

Cool for 10 minutes on a wire rack in its tin, then ease it out of the tin to cool completely.

Optional: Dress in a chocolate ganache, poached pears and grated chocolate.