It is my sister's birthday today and to celebrate I made her a Flourless Olive Oil Chocolate Cake. She is getting used to my new grain free diet so is happy to try the treats I make for her.
I found the recipe at Taste and then adapted it to suit my dairy free, grain free, gluten free diet. I got it right the first time which makes me very happy.
A scoop of lactose free vanilla ice cream on the side makes this Flourless Olive Oil Chocolate Cake divine to eat.
Paleo Flourless Chocolate Cake
1/2 cup/125 mls extra virgin olive oil
300gm/10.5 oz dark chocolate buttons
4 eggs, separated
1/4 cup honey
1/4 teaspoon baking soda
Preheat oven to 160°C/140°C fan-forced. Grease a 23cm/9 inch round springform cake pan lined with baking paper.
Melt chocolate in a a microwave or a heatproof bowl over a pan of simmering water (make sure bowl doesn't touch water). Stir over low heat until smooth.
Using an electric mixer, beat egg yolks and 2 tablespoons honey for 5 minutes or until thick and creamy.
Beat egg whites in a separate bowl until soft peaks form. Gradually beat 2 tablespoons remaining honey until dissolved.
Add chocolate mixture to egg yolk mixture. Mix to combine.
Gently fold in another third of the egg white mixture and half the olive oil into chocolate mixture.
Fold in the last third of egg white mixture, the rest of the olive oil as well as the baking soda which is used to stop the cake from over browning.
Pour into prepared pan. Bake for 40-45 minutes or until top is firm to touch.
Serve warm which is delicious or allow to cool.