A moist and gently fruity chocolate cake made with Zejd’s extra virgin olive oil and pomegranate molasses. It’ll have you wondering why you’ve never tried the combination before. Perhaps because you hadn’t found a delicately flavoured extra virgin olive oil? Or the bottle of pomegranate molasses in your kitchen cupboard was too sweet? Paired with dark chocolate, these two stellar ingredients create an simple, heavenly dessert ideal for celebrations. 

We adapted a chocolate and olive oil cake recipe by Nigella Lawson to make it gluten and lactose free. Using EVOO instead of butter halves the effort. We used Zejd’s pomegranate molasses and sumac to keep it healthy.  Made with ground almonds, the cake is moist and fruity, neither too sweet nor too rich 

We serve it with seasonal fruit like raspberries or pomegranate seeds and a bowl of creme fraîche.