This is my go to its very popular with friends and keeps in fridge for a few days or can be made ahead and frozen. The only switch is using sweetner rather than sugar.
Chocolate Olive Oil Cake
Adapted from the original -
www.nigella.com/recipes/chocolate-olive-oil-cake
Total cake is between 19 and 23 grams of carb. Carb count is affected by the type of cocoa or chocolate used - to work out your cake’s total carbs check the nutrition panel on the cocoa or chocolate used.
Preheat oven to 170C (150 fan) / 350F/ gas mark 5
Use a 9 inch cake tin and line with a liner, or you can divide into two one pound loaf tins.
Ingredients:
• 150mls of olive oil
• 50g of 85% cocoa chocolate (or higher: I use 100%) or cocoa powder
• 125mls boiling water (or 125mls of prepared espresso coffee if like a mocha taste)
• 150g of ground almonds
• Half a teaspoon bicarbonate of soda and a pinch of salt
• 150g of granulated or powdered sweetener (I use Erythritol, as weight is the same as sugar)
• 3 large eggs
Method
- Melt chocolate, or weigh out cocoa powder, and then mix melted chocolate or cocoa powder with hot water ( or coffee) and put on one side to cool.
- Separate the eggs - putting whites into a separate bowl – whisk whites with pinch of salt to soft peaks and put on one side.
- In mixer put sweetener and egg yolks and beat for about 3 mins until it looks like a pale-primrose thickened cream, add olive oil towards the end.
- Turn speed down and pour in choc mix – beating and scraping it down as you go.
- Then add the ground almonds and bicarbonate of soda and beat slowly until combined.
- Fold the whisked egg whites into the cake batter.
- Put in the tin and bake for 40 -45 mins until the sides are set and the very centre on top looks slightly damp, but cake tester is mainly clean.
- Let it cool on wire rack in tin initially and then take out - can be eaten warm or cold.
I have, to make it fancy in the past, whipped some cream for the top and also grated some extra chocolate onto the whipped cream topping.