Chocolate Olive Oil Torte

Cook time 1 hour
Servings 10-12


200g milk chocolate, melted
¾ cup extra virgin olive oil
2 tbsp cocoa
4 eggs, separated
2 tsp vanilla
½ cup caster sugar
2 cups ground hazelnuts
Berries, for serving
Cherries, for serving
Cream, for serving

Chocolate Olive Oil Torte


Combine the melted chocolate with the olive oil and cocoa and then cool slightly.

Beat the yolks, vanilla and sugar into the chocolate mixture and then stir through the hazelnuts.

Beat the egg whites until soft peaks form. Stir a third into the chocolate mixture and then fold through the remainder. Spoon into a greased and base lined 22cm round cake pan.

Bake in a moderate oven 180°C for 30-40 minutes or until cooked when tested. Cool completely in pan on a wire rack. Store in an airtight container until required.

Serve with fruit and cream.