A quick, low-fat chocolate cake that’s dense and moist. The usual chocolate cake gets a makeover with olive oil and almond meal and no butter resulting in about 50% fewer calories and carbs in this recipe. Smart Recipes, American Recipes, Eggs Recipes, Recipes Eggs American Chocolate Olive Oil Cake Chocolate Olive Oil Cake Recipe | RecipeSavants.com PT1H Serves 12 Ingredients: 0.66 Cup Olive Oil 6 Tablespoons Unsweetened Cocoa Powder 0.5 Cup Boiling Water 2 Teaspoons Pure Vanilla Extract 1.5 Cups Almond Meal 0.5 Teaspoon Baking Soda 1 Pinch Of Salt 1 Cup Superfine Sugar 3 Large Eggs Preheat the oven to 325 degrees. Grease a 9-inch spring form pan with a little oil and line the bottom of pan with a parchment paper. In a bowl, sift cocoa powder. Add boiling water and beat till a smooth paste is formed. Add vanilla extract and beat till well combined. Keep aside to let cool. In another small bowl, mix together almond meal, baking soda and a pinch of salt. In a bowl of a freestanding mixer with a paddle attachment, add eggs, sugar and olive oil and beat vigorously until pale, thickened and creamy. Reduce the mixer speed a little. Add cocoa mixture and beat till well combined. Slowly, add almond-meal mixture and mix well. Place mixture into prepared cake pan evenly. Bake for about 40-45 minutes or till a toothpick inserted in the center comes out clean. Remove from the oven and keep onto the wire rack to cool in the pan for about 10 minutes. Carefully, invert cake onto the wire rack to cool completely.

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