Choc Espresso Olive Oil Cake with Olive Oil Cream

Serves: make 1 standard round cake
GF DF RSF

Ingredients: 
250 g 70-80% dark chocolate, roughly chopped
1/2 cup (125 ml) COCKATOO GROVE Extra Virgin Olive Oil
1 tablespoon vanilla extract
1 shot of espresso
5 large free-range eggs, room temperature, separated
1 cup (200g) fine granulated coconut sugar, halved
2 tablespoons raw cacao powder, to garnish (optional)

FOR THE OLIVE OIL CREAM
1 cup raw cashews, soaked overnight and drained
3 tablespoons COCKATOO GROVE Extra Virgin Olive Oil
3 tablespoons maple syrup
1/2 teaspoon sea salt
1/2 cup filtered water

Method: 

Get started by preheating your oven to 180°C and grease a round 22 cm springform cake tin with a splash of olive oil. Place a sheet of baking paper across the bottom plate and insert the ring to lock it in place and trim the edges with scissors.

Using a glass bowl over a pot of simmering water, melt the chopped chocolate until thick and runny and slowly whisk in the olive oil as it begins to melt, bringing them both together until lovely and smooth. Remove from the heat and gently whisk in the vanilla bean and espresso shot until well incorporated and set aside to cool and get onto your egg whites.

Add the egg whites to a large bowl, and using a hand blender with the whisk attachments. Whip the egg whites on high speed for about 4-5 minutes and once they start to turn opaque, slowly pour in 1/2 cup of the coconut sugar whilst still whisking and whisk until you reach stiff peaks.

Once your melted chocolate mixture is cool, add the egg yolks and the remaining cup of coconut sugar and whisk together until well combined. Be mindful your mixture isn’t hot or it will cook the eggs.

Using a silicone spatula, start by adding two dollops of egg whites to the chocolate. Gently fold through until it’s fully combined. Gradually add the rest of the egg whites and gently fold to combine until you have a lovely light chocolate brown colour with a smooth and creamy consistency.

Pour your batter out into the prepared cake tin and spread it even using your spatula. Transfer to the oven and bake for about 20-25 minutes or until it’s evenly cooked on top. Remove from the oven and allow the cake to cool, this allows the cake to form those lovely cracks on top, leaving a moorish fudge filling. Transfer the cake to the refrigerator until completely chilled. This is a good time to get onto your olive oil cream.

For the olive oil cream, place the cashews, olive oil, maple syrup, salt and water in a high-speed blender and blitz until completely smooth and creamy. Taste for level of sweetness and consistency, adding more maple if need be, then pour into a small serving ramequin.

To serve, remove the chilled cake from the tin, and serve with a dollop of your olive oil cream and a sprinkle of raw cacao powder.