Warming Chocolate Avo Oil Cake
Made with: Extra Virgin Avocado Oil
Read, Steady…Bake!
Make it rich
Heat the oven to 160ºC fan (gas mark 4). Grease and line a deep, round 20cm loose-bottomed cake tin. Melt the dark chocolate in a heatproof bowl set over a pan of barely-simmering water (or in 30-second bursts in the microwave). Set aside to cool a little.
Whisk it up
Using electric beaters, whisk the egg yolks with 100g of the sugar in a large bowl for 3 minutes, until pale and thick. Mix in the melted chocolate, avocado oil, cocoa powder, cinnamon, chilli (if using) and salt.
Get glossy
In a clean bowl, whisk the egg whites until soft peaks form. Keep whisking as you add the remaining 70g sugar, a tablespoon at a time, until you have a glossy meringue. Stir a dollop of the meringue into the chocolate mix to loosen it, then gently fold in the rest.
Bake it up
Pour the mixture into the prepared tin, level the top, and bake for 25–30 minutes until risen and just set with a slight wobble in the centre. Leave to cool in the tin on a wire rack — it will sink a little as it settles (don’t panic).
Serve it smooth
Once cooled for at least 1 hour, serve with a dollop of crème fraîche (or dairy-free alternative) and a drizzle of buttery smooth Uppa Club Extra Virgin Avocado Oil.
Store the cake in an airtight container for up to 1 week.
