Flourless Chocolate Olive Oil Cake
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8 serves
 
Beautiful and moist on the inside ...


NB: To toast nuts/seeds place a little more than you need for a recipe onto a baking tray (they will weigh a little less after baking), and put into a preheated 180 degree fan forced oven for 5 minutes for seeds, and 8 minutes for nuts, turn nuts/seeds around and continue at 2 minute intervals until toasted to the level you want (sometimes I toast more, other times I toast less depending on how I am going to use them). Allow to cool before using.

This is a rich dark dense chocolate cake which keeps well at room temperature for a few days. It is perfect for an after dinner dessert, and equally perfect for a special morning tea or dessert after a light lunch.

For the coffee cream I used an electric hand beater to keep track of the whipping process ... and once whipped it will hold in the fridge for a couple of days. If held longer you may see a slight separation of the coffee mix ... simply stir it back in and make sure you lick the spoon after ... it is so yummy! If there is any left after serving the cake it is amazing spooned on top of an aromatic cup of espresso coffee!
Ingredients
CAKE
  • 1 tbls instant coffee granules
  • 120g boiling water
  • 150g lightly toasted sunflower seeds or almonds (weight after toasting)
  • 200g golden caster sugar
  • 130g light olive oil (full bodied olive oil is a touch bitter)
  • 50g dark chocolate, chopped into small pea size pieces
  • 3 x 60g eggs
  • 1 tsp vanilla bean paste, or 2 tsp vanilla bean extract
  • 80g Dutch cocoa powder
  • ½ tsp bi carb soda
  • 1 tsp sea salt flakes, or ½ tsp fine sea salt
COFFEE CREAM
  • 1 tsp instant coffee granules
  • 2 tsp water, room temperature
  • 300g whipping cream
  • 2 tbls icing sugar
  • ½ level tsp ground cardamom (no more as it is quite strong)
FOR SERVING
  • Dried rose petals
Instructions
METHOD FOR CAKE
  1. Mix coffee granules and water together and put aside to cool
  2. Preheat oven to 180 degrees fan forced, and place rack into middle of oven
  3. Line base and sides of a round 20cm (base measurement) spring form tin with baking paper
  4. Place sunflower seeds or almonds into TM bowl and mill 3 seconds / speed 7, put aside, do not clean bowl
  5. Place sugar, olive oil and chocolate into TM bowl and heat 2 minutes / 50 / speed 2, then continue 1 minute / speed 2 without heat
  6. Add eggs and vanilla and blend 10 seconds / speed 7
  7. Add sunflower seeds, cocoa powder, bi carb soda and salt and blend 10 seconds / speed 4
  8. Add coffee and water and blend 10 seconds / speed 4
  9. Scrape around bowl and repeat 10 seconds / speed 4
  10. Pour batter into cake tin and bake 35 minutes until the edges are firm and middle is just set (the edges will feel firm when lightly pressed with your finger, and the middle will feel quite soft - it will continue to firm up a little as it cools)
  11. Remove from oven and allow tin to sit on a wire rack for 30 minutes
  12. As the cake cools its dome will drop a little in the middle which is how it should be
  13. Unclip sides of tin and remove, then slid the cake - with the baking paper still on its base - onto the cake rack to cool completely
  14. Once cool upturn the cake (I used my left hand to hold it) and carefully remove the baking paper from the base (I used my right hand to do this) and place onto a serving tray
  15. If desired just before serving sprinkle with icing sugar, or leave plain (which is what I like) and serve with coffee cream
METHOD FOR COFFEE CREAM
  1. Combine coffee granules and water, stir and put aside
  2. Combine cream, icing sugar and cardamom and whip until soft peaks are just starting to form
  3. Add coffee mix and continue whipping until the cream is starting to have firm peaks
  4. Place coffee cream into fridge and chill until ready to serve
Recipe by The Passionate Pantry at https://www.thepassionatepantry.com.au/flourless-chocolate-olive-oil-cake/