Chocolate, almond & black olive cake | Aceitunas mediterráneas líderes en ventas en el mundo I Aceitunas Fragata

Chocolate, almond & black olive cake

Chocolate, almond & black olive cake

250g high cocoa percentage dark chocolate
250g unsalted butter cut into pieces
6 free range eggs, separated
125g caster sugar
60g ground almonds
1 tbsp blended Fragata black pitted olives


Preheat oven to 190 degrees/gas mark 5

Lightly grease a 23cm cake tin

Melt chocolate and butter together over a pan of gently simmering water. Stir until combined and leave to cool

Whisk the sugar and egg yolks until light and fluffy

Gradually pour the melted chocolate into the egg mix, stirring constantly

Blend the olives

Using a large spoon, fold in the almonds and blended olives

In a separate bowl, whisk the egg whites until they form stiff peaks

Using a large metal spoon, fold the egg whites into the chocolate mixture until they’re combined

Pour the mixture into the prepared tin and bake for 35 minutes(The cake will be very moist in the middle, but resist cooking it for longer!)

Remove the cake from the ovsen, and leave to cool completely

Once cooled, remove from the tin and cut into pieces

Serve on its own, or increase the indulgence and drizzle some cream over the top!

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