passover chocolate olive oil and citrus cake - Passover week 2021

Welcome to Day 1 of Passover week 2021. This Passover I'm continuing my tradition of sharing a flourless chocolate cake recipe with you. This recipe is adapted from Cannelle et Vanille: Nourishing, Gluten-Free Recipes for Every Meal and Mood by Aran Goyoaga. As the cake is made without flour its perfect for Passover and as it's made with oil, it's also pareve.
What makes this cake special? The addition of the citrus rind and juice to the chocolate mixture. Here's the recipe for you which makes a 17 cm cake. For all my recipes I use a 250ml cup and a 20 ml tablespoon and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C.

Chocolate, Olive Oil and Citrus Cake – makes one 17cm cake. 
75mls extra-virgin olive oil plus more for greasing
3 large eggs at room temperature
135g 75% dark chocolate coarsely chopped
½ cup caster sugar divided into 2
1 lemon grated and juiced
1 orange grated
½ tsp fine salt
icing sugar or cocoa for dusting
whipped cream for serving (optional)

Preheat the oven to 180ºC, conventional. Position a rack in the center of the oven. Grease the base and sides of a 17cm diameter cake pan with olive oil then line with baking paper.

Separate the eggs by cracking the egg whites into the squeaky-clean bowl of a stand mixer and the egg yolks into a small bowl. Room-temperature egg whites whip better and hold more air than cold ones, so the cake will turn out best if you let them sit on the counter while you prep everything else.

Place the chocolate in a heatproof bowl. Place in the microwave and melt in 30
second bursts on high. Once all the chocolate has nearly melted allow the residual heat to melt the remaining pieces. If your chocolate is too hot, let it cool for 5 minutes before adding the rest of the ingredients. Whisk in the olive oil, ¼ cup of the sugar, 1¼ tsp each of the lemon and orange zest, 1 tbs lemon juice, the salt, and finally, the egg yolks. Set aside. The texture might feel a bit gritty, but that’s OK.

Whip the egg whites in the stand mixer fitted with the whisk attachment on high speed. You could also do this by hand or with an electric beater. When the whites are fully foamed and turn an opaque white, slowly sprinkle in the remaining sugar then continue to whisk until they become glossy and firm, about 4 to 5 minutes.

Fold a third of the whipped whites into the chocolate base until fully incorporated. You can be as aggressive as needed at this stage because you are just lightening the base.

Gently fold in the remaining whites, this time being careful not to deflate them too much as this air from the meringue is what will help the cake rise. Don’t worry if you have a few streaks of white left through the batter. Pour the batter into the prepared cake pan and bake for 40 minutes. The top will crack and deflate as it cools. Let the cake cool for 15 minutes in the pan.

Lift the cake out with the baking paper and place on a serving plate. Dust with icing sugar or cocoa before serving. If you like you can serve this delightfully squidgy cake with a dollop of whipped cream.

See you all again tomorrow with another Passover bake. 

Bye for now, 



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