Dark Chocolate, Olive Oil and Espresso Torte

No intricate decorations, fillings or tiers here, just one humble layer of ludicrously fudgy, crinkly chocolate joy (which is, entirely by chance, dairy and gluten free). For a real depth of flavour and the perfect balance of bitter and sweet, take note of my chocolate recommendations and use a good quality olive oil (this recipe idea actually stemmed from a yearning to bake with a deliciously floral, wincingly expensive extra virgin oil I picked up in Greece last month*).

* Disclaimer: don’t judge, I was in that holiday headspace where you flash your card with the sort of cavalier attitude usually reserved for Monopoly money… sufficed to say, I could do with passing GO right now

Ingredients

  • 200g 60% dark chocolate
  • 100g 70% dark chocolate
  • 100g 80% dark chocolate
  • 200ml good quality olive oil
  • 275g light brown soft sugar
  • 75ml strong espresso
  • 5 eggs
  • Generous pinch sea salt

Method

  1. Preheat the oven to 170c. Grease and line an 8 inch cake tin.
  2. Roughly chop all the chocolate and place it in a heatproof bowl along with the olive oil. Put the sugar and coffee in a saucepan and gently heat until the sugar has completely dissolved (avoid bringing it to the boil at this stage).
  3. Once the sugar has dissolved increase the heat and bring to the boil, then pour over the chocolate. Leave for a few minutes while the chocolate melts, then stir everything (chocolate, olive oil, sugar, espresso) together to form a smooth, glossy liquid. Set aside to cool to room temperature, then stir in the egg yolks.
  4. Place the egg whites in a large bowl with the salt (or bowl of a stand mixer) and whisk to stiff peaks. Carefully fold the whites into the chocolate mixture in two batches using a large metal spoon, then scrape the mixture into the prepared cake tin (make sure you don’t scrape from a height or you’ll knock out some of that air you’ve just put into the whites!).
  5. Bake for 50-60 minutes, then leave to cool completely in the tin. When cooling, the top of the cake will dip and crack- don’t worry, it’s a smooth, flourless torte, not a sponge cake! Once cool, slice up and finish with a dusting of cocoa powder. Serve with creme fraiche, if you like.

 

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