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Olive oil cake with chocolate ganache

The olive oil in this cake makes it super moist, which is hard to achieve when working with coconut flour. Infused olive oils work wonderful in this cake; I have a blood orange infused olive oil that I will substitute into the recipe sometimes. The chocolate ganache is quick and easy, but tastes sublime! Enjoy!

1 cup olive oil
3/4 cup Coconut flour
3/4 cup erythritol
6 large eggs
2 tsp Baking powder
1 1/4 tsp Baking Soda
2 tsp vanilla extract
1/4 tsp Pink Salt
INSTRUCTIONS
Combine all dry ingredients in a bowl and set aside.
Beat eggs to double the  original volume in another bowl.
Add olive oil, and vanilla extract to eggs and combine.
Slowly add the dry ingredients into the wet as you combine.
Pour into a greased pan (I used a 9 inch springform pan).
Bake at 350 for 30 minutes (until edges will have browned and toothpick comes out clean).

Allow to cool completely, then cover in chocolate ganache. 

Ganache:
1/2 cup heavy whipping cream
3/4 cup Lilys chocolate chips or at least 85% or darker chocolate pieces
1/2 teaspoon vanilla extract

Heat the cream in a saucepan or in the microwave, until the mixture begins to steam. Do not boil.

Pour over the chopped chocolate in a bowl. Add the vanilla extract to the bowl. Let sit for 5 minutes. Stir — at first slowly, then more vigorously — until the chocolate is completely melted. If necessary, reheat very briefly to soften any remaining hard and pieces of chocolate. 

Use ganache while the chocolate is still warm, but has begun to thicken. Reheat if it thickens too much as you work.

*The more chocolate you use, the thicker the ganache will be.






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