No I'm not jumping on the Gluten Free bandwagon. Sometimes you have a friend that has food issues and you just need to accommodate them. I do have to say this is quite a good cake and I would make it again just to eat.
Gluten Free Chocolate Olive Oil Cake (Adapted from Health)
2/3 c olive oil, additional for greasing pan
6T cocoa powder, sifted
1/2 c boiling water
2t vanilla extract
1t chocolate extract
1 1/2 c almond meal
1/2 t baking soda
1/4 t salt
1 c sugar
3 eggs
Grease a 9" round pan with a little olive oil and line it with a round of parchment paper. Set aside. Whisk cocoa powder into boiling water. It will be smooth but a little thick. Add vanilla and chocolate extracts; set aside. In a small bowl mix almond meal, baking soda and salt. Set aside.
In a mixer combine eggs, sugar, and 2/3 c olive oil. Beat on high for about 3 minutes. It should be pale yellow and creamy looking (3-5 minutes). Add cocoa mixture slowly. Add almond meal mixture slowly. Pour into prepared pan and bakt at 325 for 40-45 minutes. Toothpick should come out clean but with a few crumbs sticking when inserted into the center. Cool on rack for 10 minutes. Turn out of pan and cool completely.
They recommend serving this with ice cream. Since my friend is also lactose intolerant - that wasn't viable. I served it just with some confectioner's sugar sprinkled on top and it was delicious.
Gluten Free Chocolate Olive Oil Cake (Adapted from Health)
2/3 c olive oil, additional for greasing pan
6T cocoa powder, sifted
1/2 c boiling water
2t vanilla extract
1t chocolate extract
1 1/2 c almond meal
1/2 t baking soda
1/4 t salt
1 c sugar
3 eggs
Grease a 9" round pan with a little olive oil and line it with a round of parchment paper. Set aside. Whisk cocoa powder into boiling water. It will be smooth but a little thick. Add vanilla and chocolate extracts; set aside. In a small bowl mix almond meal, baking soda and salt. Set aside.
In a mixer combine eggs, sugar, and 2/3 c olive oil. Beat on high for about 3 minutes. It should be pale yellow and creamy looking (3-5 minutes). Add cocoa mixture slowly. Add almond meal mixture slowly. Pour into prepared pan and bakt at 325 for 40-45 minutes. Toothpick should come out clean but with a few crumbs sticking when inserted into the center. Cool on rack for 10 minutes. Turn out of pan and cool completely.
They recommend serving this with ice cream. Since my friend is also lactose intolerant - that wasn't viable. I served it just with some confectioner's sugar sprinkled on top and it was delicious.
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