150ml light olive oil
50grams cocoa powder
120ml boiling water
150grams Shipton mill chestnut flour
1/2 tsp bicarbonate of soda
pinch of salt
175g caster sugar/ stevia
4 medium eggs
Mix together cocoa, water, vanilla- set aside to cool.
combine chestnut flour bicarbonate and salt
whisk sugar, oil and eggs until a thick cream then add cocoa mix and flour
put batter into a lined springform tin and bake at 175 degrees for 30-40 mins depending on oven. Take out when still slightly damp in centre.
Great with berries and whipped cream.