Molten Chocolate & Olive Oil Cake

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A perfectly moist dairy-free & gluten-free chocolate cake!


10 minutes

Prep time

35 minutes

Cook time

2 hours

Resting time

597 cal.

Per serving


Oven, Microwave, Electric hand mixer, Cake pan


Chocolate bar (baking)

Step 1

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.


Step 2

In 2 bowls, separate the egg yolks from the whites.

Powdered sugar
Olive oil
Almond flour
Chocolate bar (baking)

Step 3

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.

Powdered sugar

Step 4

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.

Step 5

Gently fold the sugar-egg whites into the chocolate batter.

Almond flour

Step 6

Grease a cake pan. Evenly coat the pan with the remaining almond flour. Pour in the batter. Bake for 30 min at 350°F.

Step 7

Let the cake cool at room temperature. Then refrigerate for 2 hours before serving. Slice & enjoy!

Nutrition facts

Average estimated amount for one serving

Energy597 cal.
Fat41 g
Carbohydrates44 g
Protein11 g
Fiber5 g

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.

Molten Chocolate & Olive Oil Cake