Olive Oil Chocolate Cake: Rich, Moist and Irresistible

This dark chocolate cake made with olive oil and crème fraîche is incredibly moist, rich, and full of flavor. The olive oil brings a silky texture and a delicate fruity note that pairs beautifully with dark chocolate. Perfect for an elegant dessert that feels gourmet yet easy to make.

Ingredients

• 200 g dark chocolate (52% cocoa)
• 160 g olive oil
• 160 g all-purpose flour
• 1 pot of crème fraîche
• 1 packet of baking powder (10 g)
• 4 large eggs
• 160 g sugar
• 1 pinch of salt

Preparation

Melt the chocolate and crème fraîche: Chop the chocolate into small pieces and add the pot of crème fraîche. Melt together in a bain-marie until smooth. Remove from heat.

Mix in the dry ingredients: Sift the flour and baking powder, then add them to the melted chocolate mixture.

Prepare the egg yolks: In a separate bowl, whisk the egg yolks with the sugar. Add the olive oil and keep whisk till smooth. Then fold in the chocolate mixture.

Beat the egg whites: In another bowl, whisk the egg whites with a pinch of salt until stiff peaks form. Gently fold them into the chocolate batter.

Pour into the baking pan: Line a 24–26 cm round cake pan with parchment paper and pour in the batter.

Bake: Preheat the oven to 180°C (fan/Convection). Bake for 25–30 minutes. Test with a knife: it should come out clean when done.Cool: Allow the cake to cool completely before removing from the pan