Olive Oil Chocolate Sea Salt Cake
With a request to experiment with olive oil cakes this is what was the end result. Best served fresh and at room temperature with a coffee or steaming tea it would be a treat for any day of the week.
I would serve it with a wonderful coffee icecream or liquor. Even simple vanilla bean ice cream or decadent salted caramel would compliment this moist and dense cake.
8oz/454gm dark chocolate
8 oz/ 454 gm ground almonds, preferably skinless
2/3 cup sugar
3 tbsp flour
1 tsp baking powder
1/2 cup olive oil
2 tsp vanilla
5 egg yolks
5 egg whites
Rock salt ; freshly grated
Pulse together in a food processor the chocolate, almonds, sugar, flour and baking powder until it resembles a grainy sand with little chocolate pebbles.
In a large bowl mix the olive oil, vanilla and egg yolks with a woodens spoon until blended.
Add the chocolate, almond and flour mixture to this and continue to mix it with a spoon and a spatula. It will resemble wet sand.
In a third bowl beat the egg whites until light and stiff. Gently fold it into the above wet mixture until it is incorporated.
Pour into a prepared 10 inch springform pan lined with parchment and butter.
Bake in a preheated oven of 350F/ 175 C.
Bake for 22 to 25 minutes until the test skewer comes out with cake crumbs on it.
Sprinkle with freshly grated sea salt to complete the cake.
If you like a bold flavour of olive oil, omit the vanilla or add only 1 tsp instead. Do not over bake as it will dry the cake.
Baking in a smaller pan makes it deeper and will not bake evenly.
Do not over beat the egg whites for it will be dry and harder to incorporate.
Keep the eggs at room temperature for best results
The chocolate grinds best when chilled.
My published cookbooks are available for sale through myself and on amazon.
The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022.
The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.
Photo courtesy Niloufer Mavalvala