Go Back
Print Recipe

Flourless Chocolate Olive Oil Cake

Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Servings: 8 serves
Author: Gina @ The Passionate Pantry

Ingredients

CAKE

  • 1 tbls instant coffee granules
  • 120 g boiling water

  • 150 g lightly toasted sunflower seeds or almonds weight after toasting

  • 200 g golden caster sugar
  • 130 g light olive oil full bodied olive oil is a touch bitter
  • 50 g dark chocolate chopped into small pea size pieces

  • 3 x 60g eggs
  • 1 tsp vanilla bean paste or 2 tsp vanilla bean extract

  • 80 g 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

  • 300 g 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

  • Mix coffee granules and water together and put aside to cool
  • Preheat oven to 180 degrees fan forced, and place rack into middle of oven
  • Line base and sides of a round 20cm (base measurement) spring form tin with baking paper
  • Place sunflower seeds or almonds into TM bowl and mill 3 seconds / speed 7, put aside, do not clean bowl
  • Place sugar, olive oil and chocolate into TM bowl and heat 2 minutes / 50 / speed 2, then continue 1 minute / speed 2 without heat
  • Add eggs and vanilla and blend 10 seconds / speed 7
  • Add sunflower seeds, cocoa powder, bi carb soda and salt and blend 10 seconds / speed 4
  • Add coffee and water and blend 10 seconds / speed 4
  • Scrape around bowl and repeat 10 seconds / speed 4
  • 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)
  • Remove from oven and allow tin to sit on a wire rack for 30 minutes
  • As the cake cools its dome will drop a little in the middle which is how it should be
  • 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
  • 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
  • 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

  • Combine coffee granules and water, stir and put aside
  • Combine cream, icing sugar and cardamom and whip until soft peaks are just starting to form
  • Add coffee mix and continue whipping until the cream is starting to have firm peaks
  • Place coffee cream into fridge and chill until ready to serve

Notes

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!