Stuffed my face with chestnuts I write this post. Been a hectic week and glad that just 3 days more to go and am off on a 3 week holiday to get myself treated to a warm body massage at Kerala, India. So excited, that I can only think of all the goodness coming my way along with loads of chocolates and gifts.
Well its that time of the year when its legal to add an extra kilo, however I came across this lovely recipe from Nigella Lawson and was curious to try the combination of cocoa and extra virgin olive oil. So lets try and see how does this come out 🙂
- 150 ml of extra virgin olive oil.
- 50 grms of the best cocoa powder shifted.
- 125 ml boiling water.
- 2 tablespoon of orange liqueur/ 2 teaspoons of vanilla extract.
- 125 grms of plain flour.
- 1/2 teaspoon bicarbonate of soda.
- 1 pinch of salt
- 200 grams of caster sugar.
- 3 large eggs.
- Icing sugar for dusting.
- In a bowl add the shifted cocoa powder and stir in the boiling water making it smooth and runny chocolaty. Add in the orange liqueur and whisk this mixture well.
- In a separate bowl add the shifted plain flour, salt and bicarbonate of soda. Mix it well using your hands.
- Preheat the oven to 170 degree.
- In another bowl put eggs, sugar and beat it on a medium speed until you get a nice creamy aerated mixture for about 3 minutes using a cake stand mixture/hand blender. Turn the speed to low and add the olive oil gradually.
- To this add the cocoa mixture followed by the flour and mix it well until all the ingredients are incorporated. ( This is a smooth runny consistency hence don’t panic)
- Grease the cake tin with little oil and line the base with a parchment paper.
- Bake the cake for about 20-25 minutes. Check if the cake is done by using the toothpick trick.
- Enjoy the warm cake by dusting some icing sugar.