"It seems that more and more of my friends are becoming gluten or dairy intolerant. Thankfully, this recipe comes to the rescue when celebrating with them. Baking with Filippo Berio olive oil brings an incredible moistness you don’t seem to get with butter, and after the incredible success of my lemon olive oil cake, here it is with a chocolate spin" - Charlotte Ree.

Serves 12

150g almond or hazelnut meal
½ teaspoon bicarbonate of soda, sifted
50g Callebaut Cocoa Powder, sifted (Plus extra, sifted, for dusting)
Pinch of Maldon Sea Salt
150ml Filippo Berio Extra Virgin Olive Oil
200g caster sugar
3 large eggs, at room temperature
2 teaspoons Heilala Vanilla Bean Paste
Double cream, to serve

Preheat the oven to 170°C. Grease a 20cm springform tin with Filippo Berio olive oil and line base with baking paper.

In a small bowl, combine the nut meal, bicarbonate of soda, cocoa powder and sea salt. Place the Filippo Berio olive oil, caster sugar and eggs in a large bowl and beat with hand-held electric beaters, or in your stand mixer, on high speed for 3 minutes, or until the mixture is pale and resembles thickened cream.

Reduce the speed to medium-low and add the vanilla, beating continuously. Once combined, add the nut mixture and stir gently with a spatula.

Pour the batter into the prepared tin and bake for 40-45 minutes. Cool in the tin for 10 minutes on a wire rack, then remove the cake from the tin and set aside to cool.

Dust with cocoa powder and serve with high quality double cream. Store leftovers in an airtight container at room temperature for 2-3 days.

Recipe by Charlotte Ree.