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Chocolate and olive oil cakes

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Chocolate and olive oil cakes recipe

Preparation:

  1. First things first, preheat the oven to 180ºC with both top and bottom heat.
  2. Start beating the eggs with the Extra Virgin Olive Oil from Spain, the cane sugar and the vanilla-flavoured sugar.
  3. Sift the flour, baking powder and cocoa powder a couple of times.​
  4. Next, add the ground hazelnuts, walnuts and pinch of salt to the flour mixture. Add this mixture to the eggs and sugar and gently fold.

    Chocolate and olive oil cakes

  5. Grease a cake tin with Extra Virgin Olive Oil from Spain and pour in the cake batter.
  6. Bake for 20 minutes.
  7. Leave to cool.

    Chocolate and olive oil cakes

  8. Lastly, watch how we make the cream and how to arrange the Santa Claus hats. Easy peasy!

Chocolate and olive oil cakes

Don’t they look gorgeous? Christmas has never tasted so good!

HAPPY CHRISTMAS!

We recommend you serve this recipe with Cauliflower gratin with low-calorie béchamel sauce which is also made using Olive Oils from Spain.

60 min
Medium
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Ingredients

  • 120ml Extra Virgin Olive Oil from Spain
  • Strawberries
  • 140g whole cane sugar
  • 25g vanilla-flavoured sugar
  • 200g flour
  • 80g ground hazelnuts
  • 100g walnuts, halved
  • 100g cocoa powder
  • 1 tablespoon baking powder
  • 1 pinch salt
  • 6 eggs

​Ingredients for the cream:

  • 250ml very cold whipping cream
  • 200g icing sugar
  • 2 piping bags
  • 2 piping nozzles, nos. 3 and 12

piping nozzles

If you don’t have piping bags or nozzles, you can use two strong, resistant plastic freezer bags. Simply put the cream into one of the pointed corners, roll up the rest and then cut off the corner to let the cream out.

And now, let’s make the cake!

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