Dark Chocolate Olive Oil Torte with Charred Orange and Espresso Glaze

01

Ingredients

• 180 g all-purpose flour
• 60 g unsweetened cocoa powder
• 150 g granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 240 mL hot strong brewed coffee
• 80 mL extra-virgin olive oil
• 1 tbsp apple cider vinegar
• 1 tsp pure vanilla extract
• 100 g verified-vegan dark chocolate, finely chopped
• 80 mL unsweetened oat culinary cream
• 120 mL freshly brewed espresso or very strong coffee
• 50 g granulated sugar, for the glaze
• 2 medium navel oranges
• 2 tsp granulated sugar, for charring
• 25 g raw pumpkin seeds
• 20 g cocoa nibs
• 1 tbsp pure maple syrup
• 1 pinch fine salt
• 1 tsp finely grated orange zest
• 12 small mint leaves

02

Prepare the dish

1. Heat the oven to 175°C (350°F). Lightly oil a 20 cm round cake pan, line the base with parchment and oil the parchment.
2. Whisk the flour, cocoa, 150 g sugar, baking powder, baking soda and 1/2 tsp salt in a large bowl until no cocoa lumps remain.
3. In a second bowl, whisk the hot coffee, olive oil, vinegar and vanilla. Pour the wet mixture into the dry ingredients and whisk only until smooth.
4. Transfer the batter to the pan and bake for 28–32 minutes, until the centre springs back and a tester comes out with a few moist crumbs. Cool in the pan for 10 minutes, then turn onto a rack and cool completely.
5. Meanwhile, simmer the espresso and 50 g sugar in a small saucepan over medium heat for 8–10 minutes, until reduced to about 90 mL and lightly syrupy. Cool; it will thicken slightly as it stands.
6. Toast the pumpkin seeds in a dry skillet over medium heat for 2 minutes. Add the cocoa nibs, maple syrup and pinch of salt, stir for 30–45 seconds until glossy, then spread on parchment to cool. Break into small clusters.
7. Finely zest one orange and reserve the zest. Cut away the peel and white pith from both oranges, then cut each orange into six thick segments. Sprinkle with 2 tsp sugar. Sear in a very hot dry skillet for 30–45 seconds per side, until caramelized at the edges; transfer carefully to a plate.
8. Put the chopped chocolate in a heatproof bowl. Heat the oat cream just to steaming, pour it over the chocolate and leave for 2 minutes. Stir from the centre outward until smooth and glossy.
9. Set the cooled torte on a rack over a tray. Pour the ganache over the top and ease it to the edge in an even layer. Let it set for 15 minutes, then cut the torte into six clean wedges with a warm, dry knife.