Preheat the oven to 335 degrees. Grease a 9"-springform pan with olive oil and line the base with parchment paper.
Sift the cocoa powder into a bowl and whisk in the boiling water until you have a smooth, chocolate paste. Whisk in the vanilla extra and set aside to cool a little.
In another bowl, combine the almond meal, salt, and baking soda.
Place the egg yolks in a medium bowl and beat until smooth and creamy. Add the sugar and olive oil, and beat to blend, until the mixture is not grainy. Pour in the cocoa mixture and beat until blended. Fold in the dry ingredients gently with a wooden spoon until incorporated.
In yet another bowl, whip the egg whites until they are between the soft- and stiff-peak phase. Fold the egg whites into the batter gently, stirring just until combined. Pour the batter into the prepared springform pan.
Bake at 335 degrees for 40 to 45 minutes, or until the sides are set and the center looks slightly damp. A cake tester/toothpick should come out mostly clean but with a few sticky chocolate crumbs on it.
Let the pan cool for 10 minutes on a wire rack, then ease the sides of the cake away from the pan sides with a small spatula or butter knife. Remove the side of the pan and let the cake cool completely. Dust lightly with powdered sugar before serving, if desired.
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|Serving Size: 1 Serving (333g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 754 (68%)|
|Amt Per Serving||% DV|
|Total Fat 83.7g||112 %|
|Saturated Fat 32.4g||162 %|
|Monounsaturated Fat 36.1g|
|Polyunsanturated Fat 11.6g|
|Cholesterol 3177.2mg||978 %|
|Sodium 256.6mg||9 %|
|Potassium 349.1mg||9 %|
|Total Carbohydrate 46g||14 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 45.7g|
|Protein 42.3g||60 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1104
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