45 minutes
10 serves
hard
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.
ift 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)
Tips: Add ½ cup chopped pitted prunes soaked in port to the cake mixture for variety.
Cake can be made ahead and frozen for up to one month.
Find your next spark of inspiration with our moreish recipes. From turning everyday lunches and dinners into something special to whipping up decadent desserts that surprise and delight, there’s a Moro moment for every craving.
