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Cat Cora's Olive Oil Chocolate Cake

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. 

Ingredients

  • 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

Directions

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.

Nutritional Facts
Servings10
Calories Per Serving407
Total Fat23g35%
Sugar36gN/A
Saturated8g39%
Cholesterol112mg37%
Protein7g14%
Carbs48g16%
Vitamin A48µg5%
Vitamin B120.3µg4.6%
Vitamin D0.6µg0.2%
Vitamin E2mg10%
Vitamin K8µg10%
Calcium29mg3%
Fiber2g8%
Folate (food)22µgN/A
Folate equivalent (total)22µg5%
Iron2mg9%
Magnesium42mg10%
Monounsaturated12gN/A
Niacin (B3)0.3mg1.6%
Phosphorus114mg16%
Polyunsaturated2gN/A
Potassium176mg5%
Riboflavin (B2)0.2mg11.8%
Sodium57mg2%
Sugars, added36gN/A
Zinc1mg6.5%
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