Chocolate Olive Oil Cake - cooking recipe

Ingredients

6 eggs, separated
275 g caster sugar
1/2 cup extra virgin olive oil
1 cup self-raising flour, sifted
1 1/4 cups cocoa, plus
extra cocoa, for dusting
100 ml warm water

Preparation

Preheat oven to 160 degrees celsius.
Grease and line 24cm springform pan.
Place egg yolks, and 1 cup (220g) caster sugar in bowl/beater.
Beat on high speed until light and fluffy.
On medium speed slowly add olive oil in thin stream.
Add flour, chocolate and beat on low speed to combine.
Mix in warm water. Set aside.
In a separate bowl beat eggwhites until soft peaks form, then add remaining caster sugar, beat to combine.
Gently fold eggwhites into chocolate mixture.
Pour into cake pan.
Bake approxmately 1 hour.