Chocolate Cake/Brownies

 

Ingredients

·         1 cup regular olive oil (plus more for greasing)

·         6 tablespoons good-quality unsweetened cocoa (sifted)

·         ½ cup boiling water

·         2 teaspoons best vanilla extract

·         2 teaspoons orange oil

·         1 ½ cups ground almonds

·         1 pinch of salt

·         1/2 tsp stevia or similar

·         3 large eggs

 

Method

1.       Preheat your oven to 170°C/gas mark 3/325ºF. Grease a 22 or 23 cm/ 9inch tin with a little oil and line the base with baking parchment.

      Measure and sift the unsweetened cocoa into a bowl or jug and whisk in the boiling water until you have a smooth, chocolaty, still runny  paste. Whisk in the vanilla extract and orange oil, then set aside to cool a little.

3.   In another bowl, combine the ground almonds with the pinch of salt.

4.   Put the olive oil and eggs into a bowl and whisk vigorously for 3-5 mins until aerated.

 

 

5.       Add the chocolate mixture to the eggs and continue to whisk for a further minute.

6.       Mix in the ground almonds until you have a chocolaty batter.(You can add more water if mixture is too stiff)

7.       Place in the oven for 25-35 minutes. Check after 25 mins?the middle should still be slightly wobbly when you remove it from the oven.

8.       Leave to cool on a wire rack. Serve warm with whipped cream for a dessert.