serves
4
prep
15 minutes
cook
45 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
45
minutes
difficulty
Easy
level
Ingredients
- 180 g dark chocolate (70 % cocoa solids), finely chopped
- 100 ml extra-virgin olive oil
- 1 tbsp vanilla extract
- 2 egg yolks
- 4 eggs, separated
- 220 g (1 cup) caster sugar
- 150 g almond meal
- pinch of salt
- 100 g mascarpone
- berries and/or edible flowers, to serve
Cooling time: 40 minutes
Instructions
- Preheat the oven to 180˚C (or a fan-forced oven to 160˚C). Grease and line the base and sides of a
- 20 cm springform tin with baking paper.
- Melt the chocolate in a heatproof bowl over a saucepan of just simmering water, stirring occasionally. Make sure the bottom of the bowl isn't touching the water. Stir in the olive oil and vanilla, then remove from the heat and set aside to cool.
- Place the 6 egg yolks and the sugar in the bowl of an electric mixer fitted with a whisk attachment and whisk until thick and pale. Fold in the almond meal, then the chocolate mixture until well combined.
- Meanwhile, in a separate spotlessly clean bowl, whisk the egg whites with a pinch of salt until soft peaks form.
- Gently fold one third of the beaten egg whites into the chocolate mixture to loosen the batter. Gently fold in the remaining egg whites until just combined. Pour the batter into the lined tin and bake for 40 minutes. Cool in the tin at room temperature for 30 minutes-1 hour before serving.
- Just before serving, beat the mascarpone with a spoon to soften it. Dollop on top of the cooled cake, then top with berries and/or edible flowers.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
