Cat Cora's Olive Oil Chocolate Cake
For a Mediterranean flare to your Thanksgiving, swap your pumpkin pie for chef Cat Cora's olive oil cake.
- 7 eggs, separated
- 1 Cup superfine sugar
- 1/2 Cup Cat Cora's Kitchen by Gaea Kalamata D.O.P. Greek Extra-Virgin Olive Oil
- 1 Cup self-raising flour, sifted
- 1 3/4 Cup drinking chocolate (not cocoa), sifted
- 1/2 Cup warm water
- 1/4 Cup sugar when beating egg whites
Preheat the oven to 350 degrees.
Beat egg yolks with castor sugar until fluffy. If the mixture tends to be thick, add 1 tablespoon of warm water. This will help the mixture turn fluffy again. With the beater on medium speed add the olive oil, bit by bit, like making mayonnaise. Add dry ingredients to the mixture on low speed and beat until all combined. Add the water.
Whip the egg whites until thick, add the sugar ,and beat until it dissolves. Pour chocolate mixture into a large bowl and gently but swiftly fold in the egg whites. When well combined pour into a greased 9-inch cake tin and bake for 1 hour or until cooked.
Serve with chocolate ganache (sauce) and Cat Cora’s Kitchen sea salt.