A flourless dark chocolate and olive oil cake that is as simple as it is divine.
It is officially my favorite season, and that means plenty of baking and autumnal harvest. In respect to olive season, I thought I would share this treat with you. It is a dense, rich, and fudgy cake that’s very much like a big round brownie with a hint of espresso. The olive oil only heightens the intensity of the chocolate, resulting in serious indulgence.
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7 oz./ 200 gr. good quality dark chocolate (70% cocoa solids), finely chopped
1/2 cup/ 118 ml. extra-virgin olive oil
1 cup/ 200 gr. granulated sugar
5 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
4 tablespoons cocoa powder
1 teaspoon espresso powder
Preheat oven to 180C/350F and lightly grease a round 9 in. cake pan with olive oil. Line the bottom with parchment paper. Set aside.
Melt together the chopped chocolate and olive oil in a small saucepan over low heat. Stir continuously until there are few pieces of chocolate visible and remove from the heat. Stir until the chocolate is completely melted and smooth. Leave to cool for a couple of minutes and spoon the chocolate into a mixing bowl.
Add the sugar to the chocolate mixture and whisk well. Then mix in the eggs, one at a time, until well incorporated into the batter. Add the vanilla and mix again. Combine the salt, cocoa powder, and espresso powder, and fold into the chocolate batter.
Spoon the cake batter into the prepared pan and bake in preheated oven for 25-28 minutes or just until the center of the cake springs back when you touch it. A knife inserted into the center should come out with a few cake crumbs. Let cool in pan for at least 15 minutes before transferring to a wire rack to cool completely. Run a knife along the rim of the pan to loosen the cake.
Serve warm or cooled and dust with cocoa powder. Salted caramel ice-cream makes for a divine topping, along with chocolate shavings and toasted hazelnuts.
*I make another variation of this cake with a crisp meringue top. For this version, separate the eggs, whip the egg whites with half of the sugar until stiff peaks form, and combine the yolks with the chocolate mixture as specified in the original recipe. Fold the whipped eggs whites at the end just before baking. The result is pictured above.
** Using an 8 – inch cake pan will result in a taller cake. However, you may need to add a few more minutes of baking time until the center is set.