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For 4 to 6 people

Preparation - 45 mins


150g flour
100g powdered sugar
120g dark chocolate
7 cl of PDO Olive Oil Matured - ORGANIC
3 whole eggs
3 tbsp. tablespoon of cocoa powder
1 C. teaspoon of baking powder
1 tbsp. honey
1 lemon
A pinch of salt
30g almonds (coarsely crushed)


Preheat the oven to 150°C (fan) or 160°C (static).
Oil and flour a cake mold approximately 25 cm long (or cover with slightly damp baking paper).
Mix the flour with the cocoa, the yeast then the crushed almonds. Finely grate the chocolate. Add it to the preparation with the lemon zest and salt and mix again.
In a bowl, whisk the eggs with the sugar and honey until they increase in volume, become light and foamy.
Incorporate the AOP Olive Mature olive oil and mix then add the mixture with the cocoa flour. Work just as necessary to have a homogeneous dough.
Pour into the mold and bake for around 40 minutes, the cake should swell and form a crust. The tip of the knife should come out dry.
Leave to cool slightly then unmold the chocolate cake.
Option: Make a glaze from 80g of melted chocolate and 20cl of full cream to pour over the cooled cake. Add decorations (dried oranges, currants, sugar pearls, etc.) before it sets.


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