For the cake:
5 fl oz Botticelli Light in Taste Olive Oil (plus more for greasing)
2 oz good-quality cocoa powder, sifted
4 fl oz boiling water
2 tsp pure vanilla extract
5 1/2 oz hazelnut flour
1/2 tsp bicarbonate of soda
Pinch of salt
7 oz caster sugar
3 free-range eggs, room temp
For the chocolate ganache:
4 oz dark chocolate (70%), finely chopped
1/4 cup + 1 Tbsp hazelnut milk
A handful of chopped hazelnuts
Dark chocolate shavings
- Preheat oven to 325 degrees. Grease a 21 cm/ 8 inch springform tin with a little olive oil and line the base with parchment paper.
- Measure and sift the cocoa powder into a bowl or jug and whisk in the boiling water until you have a smooth, chocolatey, still runny (but only just) paste. Whisk in the vanilla extract, then set aside to cool a little.
- In another bowl, combine the hazelnut flour with the baking powder and a pinch of salt.
- Put the sugar, olive oil and eggs into a large bowl and beat together vigorously with an electric hand mixer for about 5 minutes until you have a pale-primrose, aerated and thickened cream. Turn the speed down a little and pour in the cocoa mixture, beating as you go.
- Gently fold the hazelnut flour mix into the chocolate egg mixture and then pour this dark liquid batter into the prepared tin. Bake for 40-45 min (35 min if you want it fudgier) minutes or until the sides are set and the very centre, on top, still looks slightly damp. A cake tester should come up mainly clean but with a few sticky chocolate crumbs clinging to it.
- Let it cool for 10 minutes on a wire rack, still in its tin, and then ease the sides of the cake with a small metal spatula and spring it out of the tin. Leave to cool completely.
- Ganache: Place the chopped dark chocolate in a small bowl. In a small saucepan, bring the hazelnut milk to a simmer and pour over the chopped chocolate. Leave for a minute or two before stirring with a whisk until completely smooth. Spread the ganache on the cake with a rubber spatula and decorate with the chopped hazelnuts and dark chocolate shavings.
Source: Baking Magique