DARK CHOCOLATE AND OLIVE OIL TORTE – WITH FRESH RASPBERRIES (using MORGENSTER DELICATE EXTRA VIRGIN OLIVE OIL)

3          eggs, separated

150 g   soft brown sugar

125 ml extra virgin olive oil

100 g   dark chocolate, melted

250 g   ground almonds

30 g     dark cacao powder, sifted

2 ml     salt

5 ml     baking powder

SALTY CHOCOLATE OLIVE OIL GANACHE

100 g   dark chocolate

45 ml   extra virgin olive oil

            Flaky sea salt

TO SERVE

150 g   Fresh raspberries

            cacao powder for dusting

            chocolate shards

METHOD:

  • Grease and line a 22 cm loose bottomed cake tin and preheat the oven to 170°C
  • Beat the egg yolks and 100 g of the soft brown sugar till light and foamy. Add the olive oil and melted chocolate
  • In another bowl combine the ground almonds, sifted cacao powder, salt and baking powder and mix well
  • Add the dry ingredients to the egg mixture and mix it gently to make the batter.
  • Beat the egg whites to soft peaks then add the other 50 g sugar and beat well together. Fold it into the batter and pour the batter into the prepared cake tin
  • Bake for about 35 minutes until cooked and golden brown
  • Cool, remove from the cake tin and drizzle with the olive oil ganache
  • TO MAKE THE SALTY CHOCOLATE OLIVE OIL GANACHE: Combine the chocolate and the olive oil in a microwave safe bowl and melt on a low power setting.  Stir regularly until melted and glossy then gently stir in the sea salt
  • TO SERVE: Serve with fresh raspberries and a generous dusting of cacao powder.  Garnish the cake with chocolate shards

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