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Chocolate & olive oil cake




Others ingredients

  • 200 g 70% dark chocolate, in pieces
  • 200 g sugar
  • 2 tablespoons almond powder
  • 5 large eggs
  • icing sugar


  1. 1

    Preheat the oven to 180ºC. Lightly butter and line a 20cm springform pan with parchment paper. To book.

  2. 2

    In a double boiler over medium heat, melt the chocolate pieces.

  3. 3

    When the chocolate is completely melted, add the olive oil in a drizzle, and 2/3 of the sugar, mixing with a whisk, so that the sugar dissolves. Remove from fire. Add the ground almonds. Make sure the chocolate has cooled down before adding the egg yolks and mixing.

  4. 4

    In a very clean bowl, place the egg whites with a little remaining sugar. Using a hand mixer, beat until the whites are no longer translucent, continuing to incorporate the sugar little by little. Continue beating until the whites thicken. Add the remaining sugar, and beat until stiff peaks form that fall slightly.

  5. 5

    Using a large flexible spatula, add a few spoonfuls at a time of egg whites to the chocolate mixture, folding in gently so as not to lose the air. Add the rest of the whites in the same way.

  6. 6

    Pour the batter into the reserved pan. Bake for 40 to 45 minutes, or until a toothpick inserted in the center of the cake comes out almost clean.

  7. 7

    Let cool in the mould. The cake deflates and cracks, this is normal! Gently unmold. Serve sprinkled with icing sugar.