INGREDIENTS

2/3 cup Barbàra Extra Virgin Olive Oil (plus a little extra for greasing baking pan)
6 Tablespoons unsweetened cocoa
1/3 cup hot water
1-1/2 cups almond meal
1 teaspoon baking powder
Pinch of sea salt
½ cup organic cane sugar
1/8 teaspoon stevia powder
3 large eggs
1 teaspoon vanilla extract
½ teaspoon cardamom powder
1 Tablespoon orange zest

DIRECTIONS

1. Pre-heat oven to 325°F. Grease an 8” spring form baking pan with a little olive oil and line the bottom with parchment paper.
2. Sift the cocoa into a small bowl and pour the hot water over. Mix to form a paste.
3. In another medium mixing bowl, mix the almond meal, baking powder, and sea salt.
4. Place the sugar, stevia, and Barbàra Extra Virgin Olive Oil into the bowl of a free standing mixer and beat until mixture is thick and creamy.
   (About 2 -3 minutes.)
5. With the setting of the mixer on low, add in the cocoa mixture, vanilla extract, cardamom powder, and orange zest.
6. Scrap down the sides of the mixer bowl with a spatula, and add in the almond meal mixture.
7. Pour the batter into the prepared baking pan, and bake for about 40 – 45 minutes, or until the sides are set, but the very center is still slightly undone.
8. Allow to cool completely before removing from the baking pan.

Delicious served with crème fraiche and fresh berries.

Yields approximately 8 servings

Recipe by Karen Diggs
Chef + Certified Nutritionist, www.kareniscooking.com
Founder, Kraut Source www.krautsource.com