An exclusive from Niloufer's Kitchen
Olive Oil and Chocolate Sea Salt Cake
This was the end result of a request to experiment with olive oil cakes. It would be a delicious treat on any day of the week. A cup of steaming coffee perfectly complements it.
I would serve it with a wonderful coffee ice cream or liquor. This moist and dense cake would be complemented by even simple vanilla bean ice cream or decadent salted caramel.
Ingredients
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 wooden 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 33 cm/10-inch springform pan lined with parchment and butter.
Preheat the oven to 175 °C | 350 °F. Bake for 22 to 25 minutes, or until a skewer inserted into the centre comes out with cake crumbs on it.
Sprinkle the cake with freshly grated sea salt to complete the cake.
If you like the bold flavour of olive oil, omit the vanilla or add only 1 tsp instead. Do not overbake as it will dry the cake.
Baking in a smaller pan makes it deeper and will not bake evenly.
If the egg whites are overbeaten, they will become dry and difficult to incorporate.
Keep the eggs at room temperature for the best results.
The chocolate grates best when chilled.
Olive Oil and Chocolate Sea Salt Cake
This was the end result of a request to experiment with olive oil cakes. It would be a delicious treat on any day of the week. A cup of steaming coffee perfectly complements it.
I would serve it with a wonderful coffee ice cream or liquor. This moist and dense cake would be complemented by even simple vanilla bean ice cream or decadent salted caramel.
Ingredients
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 wooden 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 33 cm/10-inch springform pan lined with parchment and butter.
Preheat the oven to 175 °C | 350 °F. Bake for 22 to 25 minutes, or until a skewer inserted into the centre comes out with cake crumbs on it.
Sprinkle the cake with freshly grated sea salt to complete the cake.
If you like the bold flavour of olive oil, omit the vanilla or add only 1 tsp instead. Do not overbake as it will dry the cake.
Baking in a smaller pan makes it deeper and will not bake evenly.
If the egg whites are overbeaten, they will become dry and difficult to incorporate.
Keep the eggs at room temperature for the best results.
The chocolate grates 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
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