Donna Hay's Flourless Chocolate Mud Cake

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 Ultra Premium Hojiblanca 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 Chevron Icon

2½ cups (300g) almond meal (ground almonds) 

¾ cup (60g) raw cacao powder, plus extra for dusting 

3 eggs 

⅔ cup (165ml) Cobram Estate Ultra Premium Hojiblanca 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