Heavenly Chocolate Cake - Gluten-free

Gluten-free, dairy-free, lactose-free, flour-free

9 ingredients, 3 bowls
Good for one 22cm x 6cm loaf pan (9" x 5")
Double the ingredients, except sugar 300 grams (1 1/2 cups)

Be sure to download the 1 page visual instructions for easy reference. Page 1 has imperial (US) measurements, page 2 has metric.

Preheat oven to 170°C (340°F)
(Metric measures: gr= grams. ml =milliliters. cm=centimeters. °C=degrees celsius)
(Imperial measures: Tbsp = large tablespoon. "= inch. °F=degrees farenheit)

In bowl #1
- 150 gr cocoa powder (unsweetened) (1 1/2 cups)
- 125 ml boiling water (2/3 cups)
- 2 ml vanilla extract (1 Tbsp)

In bowl #2
- 200 gr ground almonds (1 cup)
- 15 gr baking soda (1 Tbsp)
- 1 pinch if salt

In bowl #3
In a freestanding mixer, add
- 150 ml olive oil (2/3 cups)
- 200 gr sugar (1 cup)
- 3 eggs

- Measure and sift 150 gr of baker's chocolate powder (unsweetened), (1 1/2 cups).
- Add 125 ml of boiling water, (2/3 cups).
Whisk & mix until smooth, with no lumps.
- Add the 1 Tbsp vanilla.
Set aside to cool.

- Measure 150 gr of ground almonds, (1 cup)
- Add 1 Tbsp baking soda.
- Add a pinch of salt.
Mix.
Set aside.

In a free-standing mixer, add:
- 150 ml olive oil, (2/3 cup)
- 3 eggs
- 200 gr sugar, (1 cup)
Mix until creamy pale yellow.

Pour the egg-sugar-oil mixture into the chocolate bowl and whisk.

Add the almonds into the main bowl.
Mix well.

(see instructions here to avoid sticking... https://www.youtube.com/watch?v=6WlT52yr798)

Pour the whole mixture into the oiled pan.
Makes 1 loaf pan 22cm x 6cm (9"x5")
Or, if doubled, one round 25cm (10"-11") savarin mold.

Bake for 45-55 min

It should be soft, in order to come out moist.
(But if too woobly, bake for 10 more minutes.)

Take out of the oven.
Unstick the sides with a toothpick or plastic knife.

(see instructions here in case it is sticking... https://www.youtube.com/watch?v=6WlT52yr798)

Let cool.
Flip over onto a cake platter.