INGREDIENTS
2/3 cup Barbàra Extra Virgin Olive Oil (plus a little extra for greasing baking pan)
6 Tablespoons unsweetened cocoa
1/3 cup hot water
1-1/2 cups almond meal
1 teaspoon baking powder
Pinch of sea salt
½ cup organic cane sugar
1/8 teaspoon stevia powder
3 large eggs
1 teaspoon vanilla extract
½ teaspoon cardamom powder
1 Tablespoon orange zest
DIRECTIONS
- Pre-heat oven to 325°F. Grease an 8” spring form baking pan with a little olive oil and line the bottom with parchment paper.
- Sift the cocoa into a small bowl and pour the hot water over. Mix to form a paste.
- In another medium mixing bowl, mix the almond meal, baking powder, and sea salt.
- Place the sugar, stevia, and Barbàra Extra Virgin Olive Oil into the bowl of a free standing mixer and beat until mixture is thick and creamy.
(About 2 -3 minutes.) - With the setting of the mixer on low, add in the cocoa mixture, vanilla extract, cardamom powder, and orange zest.
- Scrap down the sides of the mixer bowl with a spatula, and add in the almond meal mixture.
- Pour the batter into the prepared baking pan, and bake for about 40 – 45 minutes, or until the sides are set, but the very center is still slightly undone.
- Allow to cool completely before removing from the baking pan.
Delicious served with crème fraiche and fresh berries.
Yields approximately 8 servings
Recipe by Karen Diggs
Chef + Certified Nutritionist, www.kareniscooking.com
Founder, Kraut Source www.krautsource.com