Chocolate and Date Olive Oil Cake by Theo Michaels
The perfect pudding that’s ready in under an hour, Theo Michaels' rich chocolate and date olive oil cake is effortless to make thanks to our Autograph Chef Baker kitchen machine.
Ingredients
- 150g dates, finely chopped
- 50g cocoa, sifted
- 150mi boiling water
- 160ml olive oil
- 160g caster sugar
- 1 tsp lemon juice
- 3 eggs
- 150g ground almonds
- Scant 1/2 tsp salt
- 250g Greek yoghurt
- 3 tbsp icing sugar
- Mixed fresh berries for garnish
Tools
- Titanium Chef Baker Black
Method
- Pour 150ml boiling water over the chopped dates and leave to soften for five minutes before sifting in the cocoa and mixing into a slurry.
- In a large mixing bowl, combine the olive oil, sugar, salt, lemon juice and eggs and cream together with an electric whisker. Slowly pour the chocolate and date mixture into the creamed eggs and continue whisking until fully combined.
- Fold in the ground almonds until fully incorporated.
- Line the base of the cake tin with greaseproof paper, lightly oil the sides and pour in the cake mixture.
- Bake in the oven for 35 to 40 minutes or until a knife comes out clean when inserted into the middle.
- Leave to cool.
- While cooling, process the Greek yoghurt and icing sugar together, then spoon over the middle of the cake, topping with fresh berries and serve!