Flourless Chocolate, Olive Oil and Almond Cake
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What’s rich, chocolaty and glazed all over? It’s this flourless chocolate, olive oil and almond cake from Benjamina Ebeuhi’s new cookbook, A Good Day to Bake. Yep, it also happens to be gluten free (and doesn’t even require a stand mixer).
“Flourless chocolate cakes can often lean into a deeply fudgy, almost sticky texture,” Ebeuhi writes, “but this version still retains a bit of a cakey crumb that stays eternally moist thanks to all the ground almonds. It makes for a good celebration cake or something to serve after a cozy dinner party when only chocolate on chocolate on chocolate will do. Serve with a good splash of cold cream.”
Recipe excerpted with permission from A Good Day to Bake by Benjamina Ebuehi, published by Quadrille, March 2022.
2½ ounces (75g) dark chocolate
1¼ cups (250g) granulated sugar
Scant ⅔ cup (150ml) extra-virgin olive oil
3 large eggs
1¾ cups (175g) ground almonds
Scant 1 cup (90g) cocoa powder
½ teaspoon baking soda
½ teaspoon salt
Scant ⅔ cup (150ml) hot water
6 ounces (175g) dark chocolate, plus extra chocolate shavings to decorate
Scant 1 cup (220ml) heavy cream
1. Make the Cake: Preheat the oven to 350°F. Grease and line an 8-inch cake pan.
2. Melt the chocolate in short bursts in the microwave or in a bowl set over a pan of simmering water. Set aside to cool.
3. In a large bowl, whisk together the sugar and oil. Add the eggs and beat until smooth, then mix in the melted chocolate.
4. In a separate bowl, mix together the ground almonds, cocoa powder, baking soda and salt. Stir this mixture into the wet ingredients until fully combined. Pour in the hot water and stir to combine before pouring the batter into the cake pan.
5. Bake until a skewer inserted into the middle of the cake comes out clean, 40 to 50 minutes. Let the cake cool completely in the pan while you make the ganache.
6. Make the Ganache: Finely chop the chocolate and place it in a bowl.
7. In a small saucepan over medium heat, heat the cream until steaming, just before it comes to the boil. Pour the cream onto the chocolate and let it sit undisturbed for 30 seconds. Start stirring slowly from the middle, working your way outwards until you have a smooth ganache. If there are still a few unmelted lumps, place the bowl over a pan of simmering water and stir until everything is melted.
8. Place the cooled cake on a wire rack and set the rack over a baking sheet or a sheet of baking paper to catch the chocolate. Pour the ganache over the cake, letting it drip down the sides. Use a palette knife to help the ganache drip to any uncovered areas. Allow the cake to set for 30 minutes before topping with chocolate shavings.