This may seem like an odd combination, but trust me, the olive oil adds a special richness to this decadent chocolate cake. This is the cake you want to make when you're looking to impress your foodie friends!! The bonus for some is that this cake is also dairy free.
100g chopped dark chocolate, at least 70% cocoa
100g caster sugar
80g olive oil
60g plain flour
100g chopped almonds
1 teaspoon cinnamon
Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com
Preheat the oven to 160 degrees C. Grease an 18cm cake tin and line with baking paper.
Melt the chocolate and olive oil in a double boiler. Remove from heat once chocolate is melted.
In a bowl, beat together the eggs and the sugar until pale. Off the heat, combine with the chocolate and olive oil, stirring well. Combine the flour, almonds and cinnamon then add to the chocolate mixture and stir well to combine.
Tip the mixture into the prepared tin. Bake in the preheated oven for 25-30 minutes. Cool before slicing and serving.