Ingredients
- 50g cocoa powder
- 150g dark chocolate
- 50ml boiling water
- 150ml olive oil
- 2 tsp vanilla extract
- 150g ground almonds
- 1/2 tsp bicarbonate soda
- Pinch salt
- 200g soft brown sugar
- 3 eggs
You will need a 22-centimetre spring-form tin, lined with parchment. Preheat an oven to 170 degrees/gas 3.
Mix the cocoa and dark chocolate in a food processor into little shards of chocolate. Add the boiling water and blitz. Add the olive oil and vanilla extract and leave in the food processor.
Beat the sugar and eggs with a beater until nice and thick – this will take at least five minutes. Then add the chocolate mixture and beat until well mixed in. Fold in the dry ingredients. Pour into tin and bake for 30 minutes.
Serve with the no churn coffee ice cream alongside.
