Xocolatl Almond Olive Oil Cake

This recipe comes from our 2011 “Bake a Healthier Holiday” partnership with California Olive Ranch (http://www.californiaoliveranch.com).

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Votes: 8
Rating: 2.13
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Servings 16people
Submitted By Vanessa Nix Anthony of Groovy Foody
This recipe comes from our 2011 "Bake a Healthier Holiday" partnership with California Olive Ranch (http://www.californiaoliveranch.com).
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 8
Rating: 2.13
You:
Rate this recipe!
Servings 16people
Submitted By Vanessa Nix Anthony of Groovy Foody
This recipe comes from our 2011 "Bake a Healthier Holiday" partnership with California Olive Ranch (http://www.californiaoliveranch.com).
Share this Recipe
Share this Recipe
Ingredients
  • 6 oz Dark Chocolate premium Bittersweet (72% or higher), broken into pieces
  • 1/2 tsp Cayenne Powder
  • 1 Vanilla Bean Pod scraped (or 1 tsp pure vanilla extract)
  • 1/4 tsp Cream of Tartar
  • 1/4 cup Extra Virgin Olive Oil
  • 3/4 cup Sugar (divided into 1/2 cup and 1/4 cup measurements)
  • 4 Eggs separated
  • 3/4 cup Almond Meal/Flour
Ingredients
  • 6 oz Dark Chocolate premium Bittersweet (72% or higher), broken into pieces
  • 1/2 tsp Cayenne Powder
  • 1 Vanilla Bean Pod scraped (or 1 tsp pure vanilla extract)
  • 1/4 tsp Cream of Tartar
  • 1/4 cup Extra Virgin Olive Oil
  • 3/4 cup Sugar (divided into 1/2 cup and 1/4 cup measurements)
  • 4 Eggs separated
  • 3/4 cup Almond Meal/Flour
Instructions
  1. Preheat oven to 350°F.
  2. In a double boiler (or a bowl within a pan set-up) melt chocolate over simmering water, stirring smooth. Once melted, stir in the olive oil and cayenne. In your mixer or a mixing bowl by hand, beat egg yolks with 1/2 cup sugar and vanilla pod seeds or extract until combined and pale in color. Stir melted chocolate mixture into eggs, a bit at a time, incorporating it swiftly to keep the eggs from cooking too quickly. Then add the almond meal flour.
  3. Set this mixture aside and beat the egg whites with you mixer until foamy and white. Slowly beat in the 1/4 cup of remaining sugar and the cream of tartar. Continue beating until the egg whites are stiff but not quite meringue. Fold 1/4 of your egg white mixture into the chocolate batter, then the rest, a 1/4 at a time until completely mixed. The batter will be sort of firm like a loose cookie dough consistency and may be a bit tough to work with, take extra care when folding in the portion of egg whites. As you add more, the batter will become looser and smoother, making it easier to handle. Pour the batter into an 8 inch or 9 inch cake pan (I think a springform pan works best!) that has been lined with foil or baking parchment paper.
  4. Bake for 30 to 35 minutes or until an inserted toothpick comes out clean. Let the cake cool completely and then pop open the spring and slide onto your serving dish, carefully removing any baking paper or foil. Serve as is or garnish with raspberries, chocolate shavings, almonds, glaze or dust with powdered sugar and cayenne.



    Happy Cooking!
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