Dark Chocolate & Olive Oil Cake

Ingredients

• 200g dark chocolate (70% cocoa), roughly chopped
• 200ml good extra-virgin olive oil, plus extra for the tin
• 180g caster sugar
• 4 large eggs
• 100g ground almonds
• 50g plain flour
• ½ tsp fine sea salt
• 1 tsp vanilla extract
• Flaky sea salt, to finish
• Crème fraîche, to serve

Method

1. 1

   Preheat the oven to 170°C (150°C fan). Line a 23cm springform tin with baking paper and brush lightly with olive oil.

2. 2

   Melt the chocolate gently in a heatproof bowl set over simmering water. Remove from the heat and whisk in the olive oil until smooth and glossy. Set aside to cool slightly.

3. 3

   In a large bowl, whisk the sugar and eggs until pale and thick — a few minutes with an electric whisk. Whisk in the vanilla, then fold in the chocolate mixture.

4. 4

   Combine the ground almonds, flour and salt, then fold through the batter until just combined. Pour into the tin and bake for 35–40 minutes, until set at the edges but still with a slight wobble in the centre.

5. 5

   Cool completely in the tin — it will continue to set as it cools. Dust with cocoa if you like, finish with a few flakes of sea salt, and serve in thin slices with a spoonful of crème fraîche.