Is chocolate cake your comfort food? Ours too.
A moist, flourless chocolate hazelnut cake made with healthy Australian award-winning extra virgin olive oil, this sumptuous dessert makes for a popular party favourite – but if you’re not up for sharing, we completely understand.
Recipe courtesy of Annie Paterson – Founder of Nullamunjie Olive Oil.
- 1/3 cup with an additional 3 tablespoons Cocoa Powder
- 1/3 cup Hot Water
- 1 cup Bittersweet Chocolate Chips (60% cacao)
- 2/3 cup Nullamunjie Extra Virgin Olive Oil
- 1 1/4 cups packed Light Brown Sugar
- 1 cup finely ground Hazelnut Meal/Flour
- 4 large Eggs, separated
Preheat the oven to 350°F. Line a 9-inch springform pan with a round of parchment paper on the bottom and a rectangular strip around the inside walls of the pan.
In a large mixing bowl, combine the cocoa powder and hot water; whisk until smooth. Melt the chocolate chips in a small bowl over a simmering double boiler, stirring constantly. Add to the cocoa-hot water mixture along with the olive oil, hazelnut meal, and brown sugar. Stir until thoroughly combined and set aside.
Place the egg whites in a large mixing bowl and the yolks in a smaller bowl. Beat the egg whites with the whisk attachment of a hand mixer until soft peaks form. Stir the egg yolks, one at a time, into the chocolate mixture, stirring well after each addition. Add half the whipped egg whites to the chocolate mixture and gently fold in with a rubber spatula until well combined. Repeat with the remaining egg whites. Scrape the mixture into the prepared pan.
Bake for 60 minutes. A toothpick or cake tester inserted into the center of the cake should come out mostly clean—some moist chocolate may remain on the tester when it’s removed, as the cake should be fudgy, like a brownie. Leave the cake in the pan until it has cooled completely. Remove the cake from the pan and carefully peel off the parchment. Slice into wedges.
Let cool slightly, and for an optional touch of sweetness, add a light dusting of powdered sugar or cocoa powder on top of the cake using a fine sift. This cake is delicious and best enjoyed warm.
Awarded Gold Medal for the Best Extra Virgin Olive Oil of Victoria at the 2018 Australian International Olive Awards.
A ROBUSTLY FRUIT OIL, NULLAMUNJIE’S AWARD-WINNING EXTRA VIRGIN OLIVE OIL HAS THE COMPLEXITY OF FLAVORS, AS WELL AS A BEAUTIFULLY PEPPERY HERBACEOUS AROMA.
From cooking to drizzling and dipping, transform your culinary dishes and dining experience with the delicious flavours of Nullamunjie’s Award-Winning Extra Virgin Olive Oil.
Did you enjoy making this flourless chocolate hazelnut cake? We’ve got another delicious recipe made with Nullamunjie’s award-winning extra virgin olive oil – try this spaghetti with garlic and parsley recipe here.