Flourless Olive Oil Chocolate Cake Recipes

Steps:

• Preheat your oven to 325 degrees F. Grease your springform pan with a little oil and line the base with parchment paper.
• Measure and sift the cocoa powder into a bowl or pitcher and whisk in the boiling water until you have a smooth, chocolatey, still runny (but only just) paste. Whisk in the vanilla extract, then set aside to cool a little.
• In another smallish bowl, combine the almond meal (or all-purpose flour) with the baking soda and pinch of salt.
• Put the sugar, olive oil, and eggs into the bowl of a freestanding mixer with the paddle attachment (or other bowl and whisk arrangement of your choice) and beat together vigorously for about 3 minutes, until you have a pale-primrose, aerated, and thickened cream.
• Turn the speed down a little and pour in the cocoa mixture, beating as you go, and when all is scraped in, you can slowly tip in the almond meal (or all-purpose flour) mixture.
• Scrape down, and stir a little with a spatula, then pour this dark, liquid batter into the prepared pan. Bake for 40-45 minutes or until the sides are set and the very center, on top, still looks slightly damp. A cake tester should come up mainly clean but with a few sticky chocolate crumbs clinging to it.
• Let it cool for 10 minutes on a wire rack, still in its pan, and then ease the sides of the cake with a small metal spatula and spring it out of the pan. Leave to cool completely or eat while still warm with some ice cream, as a dessert.

Steps:

• Heat the oven to 325 degrees. Grease a 9-inch round pan and line the bottom with parchment paper.
• In a medium saucepan over high heat, bring tea or other liquid to a simmer, then turn off heat. Whisk in cocoa, cinnamon and salt until smooth, then set aside to cool.
• In the bowl of an electric mixer fitted with the paddle attachment, combine sugar, olive oil, eggs and vanilla. Beat for about 3 minutes. Reduce speed and pour in cocoa mixture, scraping down the sides of the bowl. Gradually beat in flour and baking soda until just incorporated.
• Scrape batter into prepared pan and bake until the sides are set but it's still slightly damp in the center, 35 to 45 minutes. A cake tester should come up clean but with a few sticky chocolate crumbs clinging to it. Transfer cake pan to a wire rack and let cake cool completely in pan.