Here’s another one from the archives for ya. đ This was the yummy part of my Mothers’ Day gift to my mommy– chocolate almond olive oil cake! Chocolate with almonds is one of her favorite combos, so when I found this delectable and better-for-you recipe from Nigella Lawson, I knew it would be perfect.Â
With a little Uruguayan dulce de leche on top, it was simply sublime (though I think it may have counteracted the healthy factor a bit…). Either way, it’s gluten free! The almond meal here is the only flour used (although Nigella does also provides the all-purpose flour equivalent) and it gives this cake a wonderful texture. The nutty flavor works wonders with the chocolate, too.
I adapted the original recipe just barely. I couldn’t resist using freshly brewed coffee instead of boiling water. I do that in all of my chocolate cake recipes. It’s my not-so-secret to amplifying the richness and depth of the chocolate flavor. Just use your favorite blend! Mommy loves (read: lives on) coffee, so it was a definite must here.
The cake was certainly a hit. She almost didn’t share it with us. I wouldn’t have been mad if she didn’t. She’s the most generous, loving person I know– always giving any and everything to the people she loves, or sees in need. She would’ve deserved this one all to herself. But she shared. She always does. We’re truly blessed to have such an amazing mother. The cake was just a bonus. đÂ
- ⅔ cup light olive oil, plus more for the pan
- 6 tablespoons unsweetened cocoa powder, sifted
- ½ cup hot brewed coffee
- 2 teaspoons vanilla extract
- 1½ cups almond meal
- ½ teaspoon baking soda
- Pinch of salt
- 1 cup pure cane sugar
- 3 large eggs
- ½ cup dulce de leche
- Sea salt flakes
- Preheat oven to 325 degrees F. Cut a circle of parchment paper to fit the bottom of a 9-inch springform pan (I usually trace it and cut it out). Lightly grease the pan with a little olive oil, then line the bottom with the parchment circle.
- Sift the cocoa into a small bowl and whisk in the coffee until smooth. Whisk in the vanilla, then set aside to cool slightly.
- In a separate bowl, sift together the almond meal, baking soda and salt.
- Add the olive oil and sugar to the bowl of a stand mixer fitted with the paddle attachment. Start mixing on low speed, adding the eggs one at a time. Once all eggs are added, increase mixer speed to medium and mix thoroughly until the batter turns into a light and airy cream-like texture.
- Decrease the speed to medium-low and pour in the cocoa-coffee mixture. Once that's incorporated, add the almond mixture, a little at a time, stopping to scrape down the sides/bottom of the bowl as needed.
- Pour the batter into the prepared pan and bake 40-45 minutes, or until the sides are set (the top will still look a little wet).
- Allow the cake to cool atop a wire rack for about 10 minutes before gently running a knife or offset spatula around the cake to loosen the sides from the pan. Remove the sides of the tin and allow the cake to cool about 10 minutes more.
- Gently spread the dulce de leche over the top of the cake and sprinkle with sea salt flakes, if desired. Serve warm or chilled (allow cake to cool completely before refrigerating in a covered container).