Flourless Chocolate Olive Oil Cake
A dense, fudgy chocolate cake made with olive oil and no flour. It sinks as it cools, and the cream goes in the dip.
55 min · Serves 10 · Italian
Ingredients
- 7 oz dark chocolate, 70%, chopped
- 1/2 cup extra virgin olive oil, plus more for the pan
- 4 eggs, at room temperature
- 3/4 cup sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp fine salt
- 1 tsp vanilla extract
- crème fraîche or whipped cream, to serve
Method
- Heat the oven to 325°F. Oil a 9 inch springform pan and line the base with parchment.
- Melt the chocolate with the olive oil in a bowl over barely simmering water, stirring until smooth. Let it cool a little.
- Beat the eggs and sugar with an electric mixer on high until pale, thick and doubled, about 5 minutes. A ribbon should sit on the surface for a few seconds.
- Fold in the chocolate and vanilla, then sift in the cocoa and salt and fold gently until no streaks remain.
- Scrape into the pan and bake 35 to 40 minutes, until puffed and set at the edge with a slight wobble in the center.
- Cool completely in the pan; it will sink and crack. Release, dust with cocoa and serve in wedges with crème fraîche.