Chocolate Olive Oil Cake

This is Nigella's recipe, and it is totally delicious! It's from her new book, Nigellisima and is available on her website. It doesn't look particularly special, but the texture is so light and fudgy, I was really impressed and will definitely be making it again soon. This recipe uses ground almonds and is perfect for a gluten-free friend, although you can replace the ground almonds for 125g plain flour if you like. I'll try it that way next time to compare, but the almonds did work really well and the taste was divine. Serve it with some ice cream and berries, or a coulis and plain yoghurt to offset the chocolatey-ness (or just dive in if you're a chocoholic like me!)

Ingredients:

• 150 ml regular olive oil (plus more for greasing)
• 50 gram(s) cocoa powder (good quality, sifted)
• 125 ml boiling water
• 2 teaspoon(s) best vanilla extract
• 150 gram(s) ground almonds (or 125g plain flour)
• ½ teaspoon(s) bicarbonate of soda
• 200 gram(s) caster sugar
• 3 eggs

Method:

• Preheat your oven to 170°C/gas mark 3. Grease a 22" springform cake tin with a little oil and line the base with baking parchment.
• Measure and sift the cocoa powder into a bowl or jug and whisk in the boiling water until you have a smooth, chocolatey, still runny (but only just) paste. Whisk in the vanilla extract, then set aside to cool a little.
• In another smallish bowl, combine the ground almonds (or flour) with the bicarbonate of soda and pinch of salt.
• Put the sugar, olive oil and eggs into the bowl of a freestanding mixer with the paddle attachment (or other bowl and whisk arrangement of your choice) and beat together vigorously for about 3 minutes until you have a pale-primrose, aerated and thickened cream.
• Turn the speed down a little and pour in the cocoa mixture, beating as you go, and when all is scraped in you can slowly tip in the ground almond (or flour) mixture.
• Scrape down, and stir a little with a spatula, then pour this dark, liquid batter into the prepared tin. Bake for 40-45 minutes or until the sides are set and the very centre, on top, still looks slightly damp. A cake tester should come up mainly clean but with a few sticky chocolate crumbs clinging to it.
• Let it cool for 10 minutes on a wire rack, still in its tin, and then ease the sides of the cake with a small metal spatula and spring it out of the tin. Leave to cool completely or eat while still warm with some ice cream, as a pudding.