Olive oil and chocolate? It’s not nearly as crazy as it sounds. Essentially, chocolate needs to be melted with fat. Usually one uses butter and/or milk. Margarine or coconut oil is the usual parve substitute, but olive oil works just the same! Additionally, it lends a depth of flavor to the finished product that those other fats don’t. Dark chocolate deserves to be complemented with a silky, rich flavor, and olive oil does fills that role perfectly.
But that’s just where the uniqueness begins with this recipe. There is no flour in this cake, which leads to a super fluffy, almost soufflé-like texture. The matcha (green tea) powder provides a slight kick, and the almonds give a satisfying crunchy aspect to this dessert.
First, microwave the chocolate and olive oil together in intervals until fully melted. Then add the sugar, eggs, vanilla, cocoa powder, and matcha, and fold in the slivered almonds. You’ll be awed by the cool color contrast after you add the matcha but before you stir it in.
Then, bake the cake in a 9x13 pan for about 25 minutes, or until the top is just set.
Who knew such a rich dessert could be so easy to make?
Olive Oil Chocolate Cake
This dessert is definitely off the beaten path, but all of its unique elements are great! The fluffy, flourless cake is flavored with the richness of olive oil and balanced by the kick of matcha.
Makes: 16 squares
- 9 oz dark chocolate
- 2/3 cup olive oil
- 1 1/3 cup sugar
- 7 eggs
- 5 1/2 tbsps cocoa powder
- 2 tsps matcha powder
- 1/3 cup slivered almonds
- Preheat the oven to 350.
- Break the dark chocolate into squares and add it to a medium, microwave-safe bowl with the olive oil. Microwave in 20 second intervals and stir in between for 3 intervals total, until fully melted. Let cool for 2 minutes.
- Add the sugar, eggs, vanilla, cocoa pwoder, and matcha powder, mixing until fully incorporated. It may be helpful to mix after each egg. Fold in the slivered almonds.
- Bake at 350 for 22-27 minutes, or until the top of the cake is just set.