Menu
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
20 Mins | Serves 4
For the mayonnaise, place egg yolks, vinegar, mustard, half the oil and a pinch of sea salt into the jug of a stick blender.
1 Hr | Serves 8
Preheat an oven to 180 degrees (C). Grease and line the base and sides of a 30 cm x 20 cm rectangle baking tray with high sides
20 Mins | Serves 4 as a side
Bring a pot of salted water up to the boil. Cook the pasta for 10 – 12 minutes, or until al dente. Drain the pasta and set aside.
