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Olive Oil Chocolate Torte

Olive Oil Chocolate Torte with Mascarpone & Seasonal Berries


This torte is made with olive oil giving it a luscious, fudgy texture. It's surprisingly easy to make and looks pretty as a picture.

  • Serves: 8 |
    8 servings
  • Yields: 1 |
  • Rating:

  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 25 mins
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200 g dark chocolate (70%), roughly broken
½ C (125 ml) Aegean Extra Virgin Olive Oil
200 g castor sugar
6 large eggs, separated
1 tsp (5 ml) vanilla extract
1 Tbsp (15 ml) cocoa powder
½ tsp (2,5 ml) salt
60 g hazelnuts, roughly chopped

Mascarpone & Fruit

250 g mascarpone
2 Tbsp (30 ml) sifted icing sugar or honey
1 tsp (5 ml) vanilla extract
100 g fresh strawberries
100 g fresh cherries
100 g fresh raspberries
50 g pomegranate arils

To Serve

extra cocoa powder and icing sugar for a light dusting, about 15 ml each, lightly mixed (omit the icing sugar for a gluten-free version)
edible gold dust


Preheat the oven to 180 ºC. Spray a 21 cm springform tin with nonstick spray and line the inside wall of the tin with baking paper.

Half fill a medium-size pot with water and place it over medium heat. Place a heatproof glass bowl over the pot to create a double boiler and add the chocolate to the bowl. Melt the chocolate while stirring. When the chocolate has melted remove the bowl from the heat and whisk in the sugar and olive oil. Whisk in the egg yolks, vanilla, nuts and cocoa powder and whisk to combine.

Add the egg whites to the bowl of a stand mixer and mix with the whisk attachment until soft peaks form. Fold the egg whites into the chocolate mixture and mix to combine but do not over mix. Pour the batter into the springform tin and bake for 25 minutes until a knife comes out mostly clean but with some fudgy batter still on it. Allow to cool before popping it out of the tin.

Mascarpone & Fruit

Add the mascarpone to a clean bowl; add the sifted icing sugar/honey and vanilla extract. Mix until smooth and fluffy.Quarter and halve some of the strawberries, you can also opt to keep some whole.

To Serve

Top the torte with a generous amount of mascarpone – you can do just half or you can cover the whole top. Pile the fruit on top in a pretty arrangement and finish with the arils.

Top with a light dusting of the cocoa powder and icing sugar mix (use a sieve to dust for best results). Finish with a sprinkling of edible gold dust and serve with extra mascarpone on the side.