Donna Hay's Flourless Chocolate Mud Cake
- Prep
- 20
- Cooking time
- 45
- Serves
- 14
Method
1. Preheat oven to 160°C (325°F).
2. Place the almond meal and cacao in a large bowl and mix to combine.
3. Place the eggs, Cobram Estate Light Flavour Extra Virgin Olive Oil, sugar, maple syrup, milk and vanilla in a medium bowl and whisk until combined. Pour into the dry ingredients and mix until smooth.
4. Pour the mixture into a 20cm round cake tin lined with non-stick baking paper.
5. Bake for 40– 45 minutes or until the cake is just set. Allow to cool in the tin.
6. Dust with extra cacao powder and serve topped with fresh berries.
Ingredients
2½ cups (300g) almond meal (ground almonds)
¾ cup (60g) raw cacao powder, plus extra for dusting
3 eggs
⅔ cup (165ml) Cobram Estate Light Flavour Extra Virgin Olive Oil
½ cup (110g) raw caster (superfine) sugar
¼ cup (60ml) maple syrup
¼ cup (60ml) milk
2 teaspoons vanilla extract
fresh blueberries and blackberries, to serve
