I love Experimental Bakery!
The result this time is similar to a brownie, with a more grainy texture than usual due to the presence of ground nuts.
The use of Extra Virgin Olive Oil instead of butter makes it slightly lighter and also, I wanted chocolate notes to dominate. We normally would have used a mild Olivocarcy #three but last week in London we had only #one, the strongest of the range, that obviously gave the cake a hint of Olive Oil, which we adore anyway 🙂
We like it mildly sweet but if you have a passion for sugary flavours to satisfy, you can go with 6 or 8 tablespoons of Maple Syrup.
Makes: 8-12 slices
- 120 millilitres regular olive oil
- 50 grams organic cocoa powder
- 125 millilitres boiling water
- 2 teaspoons vanilla extract
- 150 grams ground almonds for Paleo (or 125g wholegrain flour or 3/4 cup)
- ½ teaspoon bicarbonate of soda
- 1 pinch of salt
- 4 tablespoons of Maple Syrup
- Egg Substitute: 3 Tablespoon of ground Flax Seeds and 1 tablespoon of Chia seeds (or 3 large eggs for non-vegan)
- Combine 3 tablespoons of ground flax seed (measured after grinding) and 1 tablespoon of Chia Seeds with 12 tablespoons of water. Stir well and put in the fridge for 15 minutes. After that your egg substitute is ready to be used.
- Preheat oven to 170°C/gas 325ºF. Grease a tin with a little oil.
- Put the cocoa powder into a bowl and whisk in the boiling water until you have a smooth, fluid paste. Whisk in the vanilla extract, then set aside to cool a little.
- In a small bowl, combine the ground almonds (or flour) with the bicarbonate of soda and a pinch of salt.
- Add Maple Syrup, Olivocracy #three extra virgin olive oil and chia and flax mixture into the standing mixer for about 3 minutes until you have a thickened cream.
- Turn the speed down a little and pour in the cocoa mixture, beating as you go, and then slowly tip in the ground almond or flour.
- Stir a little with a spatula, then pour the fluid batter into the prepared tin. Bake for 40-45 minutes or until it looks set. The toothpick test should come up mainly clean but with a few sticky chocolate crumbs clinging to it.
- Let it cool for 10 minutes on a wire rack, still in the tin, and then gently take it out. Leave to cool completely or eat while still warm with some vegan ice cream, as a pudding. Recipe for this to follow 😉
Lots of OliLove,