A perfectly moist dairy-free & gluten-free chocolate cake!
Oven, Microwave, Electric hand mixer, Cake pan
Preheat the oven to 350°F. Melt 2/3 of the chocolate in the microwave. (Or you could also use a double-boiler over the stove top!) Roughly chop the rest of the chocolate.
In 2 bowls, separate the egg yolks from the whites.
Add 1/2 of the powdered sugar to the bowl of egg yolks. Whisk to combine. Mix in the melted chocolate, olive oil & a pinch of salt. Add most of the almond flour & the chopped chocolate. Stir it all together.
Add a pinch of salt to the bowl of egg whites. Using a hand mixer, beat the egg whites until they form stiff peaks. Add the rest of the powdered sugar. Beat again.
Gently fold the sugar-egg whites into the chocolate batter.
Grease a cake pan. Evenly coat the pan with the remaining almond flour. Pour in the batter. Bake for 30 min at 350°F.
Let the cake cool at room temperature. Then refrigerate for 2 hours before serving. Slice & enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Molten Chocolate & Olive Oil Cake" contains 597 Energy, 41 g of Fat, 44 g of Carbohydrates, 11 g of Protein, 5 g of Fiber.