Chocolate Olive Oil Cake
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Ingredients1 h 40 m servings 317 cals
Original recipe yields 8 servings (1 7-inch cake)
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 7-inch baking pan and line with parchment paper.
- Place chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat.
- Combine eggs and sugar in a large bowl; beat with an electric mixer until pale. Stir in melted chocolate and olive oil with a spatula until well combined. Combine almonds, flour, and cinnamon in a second bowl and add to chocolate mixture. Stir until well combined. Pour into the prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool completely before slicing and serving.
Per Serving: 317 calories; 21.3 g fat; 28.5 g carbohydrates; 5.4 g protein; 42 mg cholesterol; 17 mg sodium. Full nutrition