Valrhona Chocolate Olive Oil Cake

Amazingly Moist, Decadent & Heavenly...Perfectly matched with it's Nutella topping and Pine Nut Bark

Recipe adapted from Nigella Lawson Olive Oil Cake

Pine Nut Bark

100gr Pine Nuts

1 cup Caster Sugar

1/2 cup Water

1 sheet of baking paper

Pre-heat oven to 180 degrees Celsius

Place pine nuts on a baking sheet in an even layer and slightly roast in the oven for approximately 3-5 minutes.  Keep a close eye on them as they will burn very quickly as their oil starts to release.  You are looking for a slight golden colour.

Remove from the oven and allow to cool by spreading over a sheet of baking paper whilst you make the caramel.

Place the caster sugar and the water in a small saucepan over a gentle heat. Do not stir.  Allow the sugar to melt.  Keep over heat until the sugar turns to a caramel consistency and colour.  Again keep a close eye on this as once it reaches the caramel point it will burn very quickly if left on the heat for much longer.  

Pour directly over the Pine Nuts and allow to cool.

Once cool break pieces of the bark and use to decorate the cake.

Valrhona Chocolate Olive Oil Cake

Pre heat oven to 170 degrees celsius

150ml Olive Oil -  a lighter flavoured olive oil works best opposed to an Extra Virgin Olive Oil

50g Valrhona Cocoa Powder

125ml boiling water

2 teaspoons Vanilla Paste

150g Almond Meal

1/2 teaspoon Baking Powder

Pinch of Salt

200g Caster Sugar

3 Large Eggs

Grease and line a spring form cake tin with 22cm dimension

Sift the Cocoa Powder into a bowl and add the boiling water.  Mix until you have a smooth paste.  Add the vanilla paste and set aside to cool.

Add the Almond Meal, Baking Powder and Salt to a medium bowl.

Using a mixer with the paddle attachment, add the sugar, olive oil and eggs and beat vigorously until it is pale in colour and thick and creamy in consistency.

Turn your mixer to a slower speed and add the cocoa mixture.

To this add the Almond Meal mixture.

Beat until all incorporated.

Pour mixture into prepared tine and bake for approximately 40 minutes or until an inserted skewer comes out clean.

The cake is very moist so there may be a few crumby bits that stick to the skewer.

Remove from oven and allow to cool for approximately 10 minutes before turning out.

Nutella Topping

Once the cake is turned out spread the Nutella evenly over the top.  The warmth of the cake will make it easier for the Nutella to spread.

Once all evenly spread...using a wooden skewer draw diagonal lines each way to form diamond shapes.

Decorate around the cake with the Pine Nut Bark.

You can omit the Nutella Topping and Pine Nut Bark and instead serve warm from the oven with a gorgeous scoop of Vanilla Bean Ice-Cream.

Enjoy!