Flourless Olive Oil Chocolate Cake Infused with Naartjie and Chili


90 ml Willow Creek EVVO

125g good quality dark chocolate

125g sugar

125g almond meal or ground almonds (ground hazelnuts can also be used)

3 large room temperature eggs, separated

Zest of 2-3 naartjies

1/2 teaspoon chili powder

3-5 rings of naartjie for garnish


Preheat the oven to 160 C

Grease and line a 20 cm springform cake pan with parchment paper

Melt the chocolate in a double boiler or a bowl set over a simmering saucepan of water. Remove from the heat.

Combine the sugar, almond meal, naartjie zest and chili in a large mixing bowl.

Add the olive oil to the melted chocolate and then add the lightly beaten egg yolks to it, pour over the dry ingredients and mix well

Whip the egg whites until soft peaks form, fold into the batter and pour into the cake pan.

Place a few naartjie slices on top of the mixture (optional)

Bake for 25-35 minutes or until the top appears dry and a cake tester inserted in the middle comes out with a few moist crumbs attached to it.

Be careful not to overcook as the centre should be fudgy and moist.

Allow to cool in the pan and dust with icing sugar and naartjie zest.