Table of Contents
Most olive oils will say on the bottle what strength of flavour they are. Try a mild or light tasting olive oil or extra virgin olive oil. You will need to mix the dry ingredients and the wet ingredients together by hand, along with a cup of hot water. The chocolate batter will be thin – this is ok.
In a large bowl, whisk the cocoa powder, sugar, salt, baking powder, and baking soda, breaking up any large clumps of cocoa powder, until combined. Add the olive oil, eggs, egg yolk, and vanilla. Whisk to combine. Add the flour and stir with a rubber spatula until the batter is almost smooth with just a few small lumps; do not overmix.
Preheat your oven to 325 degrees F. Grease your springform pan with a little oil and line the base with parchment paper. Measure and sift the cocoa powder into a bowl or pitcher and whisk in the boiling water until you have a smooth, chocolatey, still runny (but only just) paste. Whisk in the vanilla extract, then set aside to cool a little.
I’ve suggested a simple chocolate glaze, but a ganache or a dusting of icing sugar would also be perfect. Tips: If you don’t have extra virgin olive oil, use another oil you have on hand.
Q: Can I use a different cut of beef for this recipe? A: Yes, you…
Q: Can I use a different type of vinegar instead of rice vinegar? A: Yes,…
Q: Can I use any type of rice for Fried Ginger Rice Tea? A: Yes,…
Q: Can I use canned water chestnuts instead of fresh ones for this recipe? A:…
Q: Can I use a regular pot instead of an electric pressure cooker for this…
Q: Can I use other types of fish for this recipe? A: Yes, while Norwegian…