Conga Foods

Flourless Chocolate Espresso Cake


  • 250g dark chocolate, broken into chunks
  • 200ml Squeaky Gate Extra Virgin Olive Oil
  • 1 cup brown sugar
  • 2 shots espresso coffee
  • 1 tsp vanilla paste
  • 1 tsp ground cinnamon
  • 1 ¼ cups ground almond meal
  • 6 eggs, separated yolks and whites in 2 bowls
  • 1 tbsp cacoa powder for dusting
  • double cream, to serve


Recipe by – Courtney Roulston

Preheat oven to 160 degrees (C).

Line a 23 cm cake tin with baking paper-sides and the base.

Place the chocolate and olive oil into a large bowl over a pot of gently simmering water and stir occasionally until the chocolate has melted.

Remove from the heat and stir the sugar, coffee, vanilla, cinnamon, almond meal and egg yolks into the chocolate mixture. Beat the egg whites until they form soft peaks with an electric beater and then gently fold them through the chocolate mixture.

Pour the mixture into the prepared tin and bake in the oven for 45 minutes, or until a crust has formed on the top of the cake.

Allow the cake to cool in the tin before transferring to a serving plate. Dust with cocoa powder before serving with double cream on the side.

Serves – 6-8

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