Devour this splendid combo chocolate cake concocted with the exquisite LA Organic Olive Oil & the decadent Marou Ba Ria 76% single origin dark chocolate to experience a unique culinary satisfaction!
70 gm cornstarch
150 gm plain flour
28 gm cocoa powder
150 gm icing sugar or fine sugar
2 tsp baking powder
1/2 tsp baking soda
3/4 cup powdered almonds
20 ml clarified butter or melted butter (can substitute with ghee)
1/4 cup LA Cuisine Extra Virgin Olive Oil
50 gm Marou Ba Ria 76% dark chocolate, chopped
200 ml cream (25% - 35% fat)
1/2 cup inverted sugar or golden syrup
1 tsp vanilla extract
1/2 cup water
Grease and line an 8” square or a 9” round tin with greaseproof paper.
Assemble in a bowl all the dry ingredients, except the powdered almonds, cornstarch, flour, cocoa powder, icing sugar, baking powder and soda. Sieve together to make the mixture uniform and lump-free. In a saucepan, heat the clarified butter and when it melts, pour LA Cuisine Extra Virgin Olive Oil & stir. Add the chopped Marou Ba Ria 76% single origin chocolate and turn off the heat. Whisk with a spoon until the chocolate melts. Stir in the cream and whisk again. In a large bowl put in the golden syrup and the chocolate mixture. Stir in the vanilla extract and the water. Add the ground almonds and mix with a hand blender or a whisk if you have strong hands. (Or use a food processor). Heat the oven to 175 C/350F. Slowly mix in the sifted dry ingredients little by little and beat until you have a smooth mixture. Pour this mixture into the prepared pan and bake for about 40 minutes, reducing the temperature to 150 C/300F after 30 minutes or until a skewer comes out clean.
Allow the cake to cool in the pan for about 15 minutes before turning it over a rack to cool. Allow the cake to cool completely before slicing it.