Jessica Cox Chocolate Extra Virgin Olive Oil Cake

Jessica Cox Chocolate Extra Virgin Olive Oil Cake

Cooking time


1. Preheat oven to 170c fan forced. Grease and line a 20cm round cake tin.

2. Place chocolate in a bowl over a saucepan of simmering water (or a double boiler) and meltcompletely. Add the Cobram Estate Light Extra Virgin Olive Oil to the chocolate and carefully whisk in till well combined.

3. Remove the chocolate mixture from the heat. Now fold in the almond meal and the salt. Lightly beat the egg yolks with a fork till combined and then add them to the chocolate mixture and mix through with a wooden spoon. The mixture will thicken up a little as you do so.

4. Place the egg whites in a clean bowl and whisk them until white stiff peaks form. Now fold the egg whites gently into the chocolate mixture by adding the whites in three separate batches until all the egg whites are just incorporated.

5. Spoon the cake mixture into the baking tin and place in the oven to cook for 25 minutes, or until just cooked in the centre. The cake will rise and crack in the centre, then slowly sink once it is removed from the oven and left to cool.

6. Leave the cake to cool in the tin for 10 minutes then carefully run a knife around the edges to loosen. Remove from the tin and place on wire rack to cool completely.

7. Store the cake in an airtight container in the fridge for no more than 3 days, otherwise freeze.

8. Serve alone or with seasonal berries and coconut yoghurt. Enjoy!

NB: If you would like to make this cake a little sweeter, you can add ¼ cup of rapadura sugar. Personally I think its sweet enough as it, but it will depend o n your palate and who you are making it for. I’d suggest some seasonal fruits on the side for sweetness ideally before adding sugar to the cake.

Recipe thanks to the wonderful, Jessica Cox.

Ingredients Chevron Icon

250g 70% dark chocolate

100mls Cobram Estate Light Extra Virgin Olive Oil

¼ teaspoon sea salt

2 tablespoons almond meal

6 eggs, separated