Death-by-Chocolate Passover Chocolate Torte (aka Nigella Lawson's olive oil chocolate cake)

Most folks who know food, know that the best Passover desserts, are those that never had flour in the recipe to begin with.  So when I found Nigella  Lawson's Olive Oil Chocolate Cake, I knew I had to make it for this year's sedar.

It was definitely the show-stopper.  My picky father-in-law had multiple servings and there were nothing but accolades from everyone else (including the kids).

Unfortunately, its not super healthy.  I thought about using something other than white sugar, and might do that next time I'm making it for us, but since I was making it for a crowd not always keen on healthy substitutions, I left the recipe as is.

Actually, I kind of gilded-the-lily on this one and used almond milk instead of water to make it even richer, and instead of just dusting the top with icing sugar, as Lawson does in her recipe, I poured a chocolate fondant over the top.

I also did the lazy woman's version and skipped all the sifting, electric beating, etc.  It still turned out amazing!

While there might be a heck of a lot of sugar in this, it is gluten-free and dairy free for those with allergies or sensitivities.

Death-by-Chocolate Passover Chocolate Torte (aka Nigella Lawson's olive oil chocolate cake)

Cake

• ⅔ cup regular olive oil
• 6 tablespoons good-quality unsweetened cocoa
• ½ cup boiling water or unsweetened chocolate or vanilla almond milk
• 2 teaspoons best vanilla extract
• 1 ½ cups almond meal 
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup sugar
• 3 large eggs

 Ganache

1 cup dairy-free chocolate chips, melted

1/2 cup heated unsweetened chocolate or plain almond milk

 

Grease a 9-inch springform tin with oil or non-stick spray, and line the base with baking parchment.

1. Measure unsweetened cocoa into a bowl and whisk in the boiling water or boiling almond milk until you have a smooth, chocolatey, still runny (but only just) paste. Whisk in the vanilla extract, then set aside to cool a little.
2. In another bowl, combine the almond meal with the baking soda and salt.
3. Put the sugar, olive oil and eggs into the bowl and whisk until pale and creamy.
4. Add in the cocoa mixture and continue whisking until it is completely incorporated.  Stir in almond mixture.
5. Pour batter into the prepared tin. Bake for 40-45 minutes or until the sides are set and the very centre, on top, still looks slightly damp. A cake tester should come up mainly clean but with a few sticky chocolate crumbs clinging to it.  I baked it for the full 45 minutes.
6. Let it cool for 20 minutes.
7. Meanwhile, melt chocolate chips and heat up almond milk.  When chips are melted and smooth, whisk in hot almond milk.  Pour evenly over top of cake, and allow to dribble down the sides.
8. Let cook until ganache is set.  Loosen edges of cake from pan with a knife and then release sides and carefully remove.  Keep at room temp or refrigerate for up to 5 days or freeze.

This recipe has been submitted to this week's Gluten-Free (Good) Friday.