Recipe for Cocoa Cake with Olive Oil

Preheat your oven to 170°C. Grease your springform pan (especially the edges) with a little olive oil and line the bottom with parchment paper.

In a bowl, dissolve the sifted cocoa with boiling water. Mix to obtain a smooth and homogeneous preparation. Add the vanilla extract, mix, and let it cool slightly. In a mixing bowl, combine the almond flour, baking soda, and a pinch of salt; set aside.

In a second bowl or your mixer, whisk together the eggs, sugar, and olive oil for about 3 minutes until you obtain a thick and frothy mixture. Add the cocoa mixture to it. Pour the previous mixture over the almond mixture and mix until homogeneous. Pour the batter into your mold and bake for 40 to 45 minutes.

Finally, let it cool for 5 minutes before removing it from the mold and allowing it to cool completely on a rack. I recommend keeping the parchment paper for this operation. Handle this cake gently as it is quite fragile!