This amazingly delicious Halloween treat features Pickle Creek Blood Orange Thyme Infused Olive Oil and contains a surprise trick as well: tiny bursts of dark chocolate flavor when you bite into the cocoa nibs and crunchy bits of nutty goodness when you come across the almonds!

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Spooky Dark Chocolate Blood Orange Thyme Olive Oil Cake

Course

Dessert

Prep Time

20 minutes

Cook Time

35 minutes

Servings

people

Ingredients

• 1 1/2 c slivered almonds
• 4 eggs
• 3/4 c sugar
• 4 oz bittersweet chocolate
• 7 oz cocoa nibs
• 2/3 c Pickle Creek Blood Orange Thyme Infused Olive Oil
• 1/2 c honey
• 1 1/2 c flour
• 1/8 tsp salt
• 1/2 c bittersweet chocolate (for ganache)
• 3 Tbsp Pickle Creek Blood Orange Thyme Infused Olive Oil (for ganache)
• dried fruit of your choice (optional garnish)
• fresh thyme sprigs (optional garnish)
• extra slivered almonds (optional garnish)

Course Dessert Prep Time 20 minutes Cook Time 35 minutes Servings people Ingredients 1 1/2 c slivered almonds 4 eggs 3/4 c sugar 4 oz bittersweet chocolate 7 oz cocoa nibs 2/3 c Pickle Creek Blood Orange Thyme Infused Olive Oil 1/2 c honey 1 1/2 c flour 1/8 tsp salt 1/2 c bittersweet chocolate (for ganache) 3 Tbsp Pickle Creek Blood Orange Thyme Infused Olive Oil (for ganache) dried fruit of your choice (optional garnish) fresh thyme sprigs (optional garnish) extra slivered almonds (optional garnish)

Instructions

1. Preheat oven to 320F. Place the almonds on a baking sheet and toast for 7-10 minutes.
2. Crack the eggs into a bowl and beat them together (preferably with a stand mixer or electric blender, but this can be done by hand as well). Gradually add the sugar and beat on high until the ribbon stage is achieved (mixture will lighten and become thicker.)
3. Mix the flour and salt in a separate bowl and set aside.
4. Add 1 cup of cooled almonds in the blender and blend until finely ground. Set aside.
5. Melt the chocolate using a double boiler or microwave.
6. Add the cocoa nibs to a blender and blend until finely ground. Add the melted chocolate, Blood Orange Thyme Olive Oil, and honey to the blender. Blend for a minute or two, the oil will separate from the rest of the mixture but that is OK.
7. Add the chocolate, olive oil, and honey mixture to the egg and sugar mixture. Mix on high until evenly distributed.
8. Reduce the speed to low and add flour, then add the ground almonds. Mix just until incorporated (do not overmix!)
9. Grease a 9-inch cake pan and pour in the cake mixture. Bake for 30-35 min or until the cake is set in the middle and a toothpick comes out clean. Let cool.
10. Melt the chocolate for the ganache and stir in the olive oil. Pour the ganache over the cake and decorate with the remainder of the almonds and dried fruit of your choice. Persimmons are displayed in the picture, oranges would reflect the flavor of the cake, but feel free to use dried fruit of your liking. Garnish around the edges with fresh thyme. Enjoy!

Recipe Notes

Recipe by Kyla Heaton. Thank you Kyla!

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