1 3/4cupalmond meal or flouror 3/4 cup plus 1 tablespoon all purpose flour
For the ganache:
8ouncesfine-quality semisweet chocolatechips are fine, too
½cupfull fat coconut milkor whipping cream
1tablespoonsugar
a pinch of sea saltoptional
Instructions
Prepare the cake:
Preheat the oven to 325F. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides, set aside.
Sift the cocoa powder into a small bowl. Whisk in the boiling water, then mix in the vanilla. Set aside to cool slightly.
In a medium bowl, combine the almond meal (or flour) with the baking soda and pinch of salt.
In the bowl of a stand mixer with paddle attachment (a handheld mixer works fine) combine the eggs, sugar and olive oil. Beat on high for 3-4 minutes, until thickened and creamy.
Add the cocoa mixture and mix well, then add in the almond flour mixture and combine, scraping down the sides as needed.
Pour the batter into the prepared pan and bake for 40-45 minutes, until the sides look set and a toothpick inserted into the center has a few moist crumbs attached when removed.
Cool for 10 minutes on a wire rack then remove the springform sides and eat while still warm or continue to cool completely if adding ganache.
Make the ganache:
Finely chop chocolate. In a small saucepan bring coconut milk (or cream) and sugar to a low simmer over moderately low heat, whisking until sugar is dissolved.
Remove pan from heat and add chocolate, whisking until chocolate is melted. Add sea salt to taste, if desired.
To assemble:
Top the cake with the ganache, and with an off-set spatula, spread it all over the sides.
Notes
*For a smoother cake, if using raw cane sugar, place it in a food processor and process on high for 1 minute, until most of the granules have been reduced to a fine powder.Because this cake is dense and with a lot of moisture, it will sink a bit in the middle.