Baking Heaven April 2020

CHOCOLATE

WWW.FOODHEAVENMAG.COM APRIL baking heaven 13

Chocolate, orange

and olive oil cake

SERVES 8

200g (7oz) dark chocolate,

minimum 70%, broken

130ml (4½oz) olive oil

200g (7oz) golden caster sugar

5 free-range eggs, separated

50g (1¾oz) ground almonds

grated zest of 2 oranges

a pinch of sea salt

1 Preheat the oven to 170°C/Gas Mark

3. Grease a 20cm (8in) springform cake
   tin with a little oil and line the base with
   baking parchment. Melt the chocolate

in a heatproof bowl set over a pan of

simmering water for a few minutes until

just melted, stirring regularly.

2 Once the chocolate has melted,

slowly pour the olive oil into the

chocolate while beating together with

an electric whisk. Add 130g (4½oz)

sugar, then continue to whisk until the

sugar has dissolved. Add the egg yolks,

almonds, orange zest and a pinch of sea

salt. Stir to combine and set aside.

3 Meanwhile, whisk the egg whites to

soft peaks, then gradually add the

golden caster sugar in a stream, until

you reach medium peaks.

4 Add a large spoon of the egg white

mixture to the chocolate and stir to

combine and loosen. Fold the rest of the

egg white mixture in with the chocolate;

try not to lose too much air.

5 Spoon the batter into the prepared tin

and bake for 40 minutes. To test the cake

is ready, insert a skewer into the centre

of the cake – the cake is ready when the

skewer is clean when removed.

6 The cake will have risen in the oven

and will deflate and crack a little, so leave

it to cool in the tin for 15 minutes.

Carefully remove from the tin and discard

the greaseproof paper.

Tip Serve with crème fraîche or coconut

yoghurt, a grating of orange zest and

some chopped toasted hazelnuts.

Recipe by Annabel Wray & Victoria Knight,

professional chefs and co-founders of Hakuna Foods.

A d e l i c i o u s l y r i c h a n d

(^) m
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!