200g dark cooking chocolate, chopped, 2 tablespoons Moro Delicado Light Taste Olive Oil, 3 eggs, 2/3 cup caster sugar, ½ cup cocoa, ¾ cup Moro Delicado Light Taste Olive Oil, extra, ½ cup strong black espresso coffee, ¾ cup plain flour, ½ cup ground almonds or desiccated coconut, dark cocoa, for dusting, raspberries, cherries or strawberries, for garnish
To make ganache, melt chocolate and Moro Delicado Light Taste Olive Oil together in a microwave on medium for 2 minutes, stirring occasionally or in a double boiler on the stovetop. Allow to cool at room temperature until slightly thickened (approximately 1 hour).
To make the cake, beat eggs and sugar together using an electric mixer until very thick and fluffy (approximately 8-10 minutes). Combine cocoa, extra olive oil and coffee together and mix into cake mixture on slow speed. Sift flour and almonds onto surface and gently fold in. Pour into a buttered and lined 25cm cake tin and bake at 180°C for 25-30 minutes or until firm to touch. Allow to cool for 5 minutes before turning out onto a cooling rack. Ice with chocolate ganache, dust with cocoa and garnish with raspberries.
**(plus 1 hour setting time for ganache)