Get ready to be wowed by this flourless chocolate cake. It’s a true show-stopper, boasting a rich and decadent flavour that feels almost indulgent. But don’t let that fool you—the cake has an airy texture and a delightful melt-in-your-mouth quality that makes every bite a joy. Perfect for special occasions or whenever you want to impress your guests, this dessert is as versatile as it is delicious. Made with olive oil, it can easily be made dairy-free by selecting the right chocolate, and it’s naturally gluten-free too. Treat yourself and your loved ones to a slice of this heavenly cake.
Looking for more rich chocolate recipes, try my Dark Chocolate Pots de Creme with Espresso ( also gluten-free and a holiday favourite) or this Dark Chocolate Peanut Butter Tart (no bake and vegan)
Well, May has come and gone along with numerous birthdays, holidays and celebrations. The birthdays are not yet over - more to come in June, including my own. Although I didn't bake myself goodies, since a) baking for others has done enough damage to my waistline - thank you very much; b) I think I deserve a day off on my bday; and c) I've never been one to bake for myself - I need a reason other than because I wanted a chocolate chip cookie, or chocolate cake, or fill in the blank.... I will make up excuses to bake, but baking because I want something just for me has never been one of them. I guess that would feel just too indulgent. (I'm all for self-deprivation!!! - Well, no, not really. It's more like self-deception.)
I have said this before, and I will repeat this: when I bake for special occasions, I rarely aim for low-fat, vegan, or anything in particular.
I want dessert to taste good -- darn good. And in certain circumstances, all health concerns are thrown out the window. This is one of those darn good, oh my Gawd! Good, desserts.
This recipe gets pulled out rarely; I save it for when needed, in this case, my parents' 40th wedding anniversary. It is reliable and trustworthy, not simple, but if followed precisely, you will be happy. Trust me—I have made some modifications with disastrous results. So read this one ALL the way through, get your stuff together, and it will be perfect.
With all the richness, the cake is made with whipped egg whites (the yolks are in there too). The whipped egg whites create lightness and airiness and are essential for the texture of this cake. So while the cake is dense and deep, the whipped egg whites make it also melt-in-your-mouth, like it was nothing. I fully suggest serving with fresh fruit to cut the intensity. Whipped cream is lovely. Serve in small pieces.
What is in a flourless chocolate cake made with olive oil
While this cake is not hard to make, it requires a bit of precision. The list of ingredients is simple
Good chocolate - use a good dark chocolate, +70% or better. If you want to keep the cake dairy-free you need to use good quality dairy-free chocolate. I like Camino Brand dairy-free chips. Use the bittersweet for best results.
Olive oil - I used extra virgin.
Eggs. The eggs should be at room temperature. Separate the whites from the yolks into separate bowls before you start.
Sugar is blended into the whipped egg whites to help stabilize them and the rest goes into the warm chocolate.
How to make a flourless chocolate cake
Separate the eggs - keep both. Place egg whites in a medium-sized bowl, keeping the yolks and placing them in another bowl. Set both aside until you are ready to use them.
Melt the chocolate with the olive oil. I like using a double boiler as it gives me more control. Place chopped dark chocolate into the bowl of your double boiler with the olive oil. Place this bowl over a saucepan with about 1 inch of water brought to a low simmer. The bowl should fit on top of the saucepan snugly over the opening without touching the water. This will prevent the chocolate from burning and any water from getting in. It doesn't sound very easy, but it is very easy. Keep the heat on a low simmer. Don't let the simmering water touch the bottom of the bowl. Stir until almost completely melted then remove from the heat and allow to cool while you whip the egg whites.
Add half the sugar to the melted chocolate and stir until it smooth and creamy.
In a separate bowl, whip the egg whites until they start to foam and turn white. Add the other half of the white sugar to the egg whites and continue to whip until well incorporated. Whip until stiff, but not dry, peaks are formed. This will take several minutes in total. Don't rush it.
Whisk the egg yolks into the melted, but not hot, chocolate. Once the chocolate is cool enough, whisk in the egg yolks. This is important - make sure the chocolate is not too hot or you will cook the egg yolks and end up with chocolate scrambled eggs. I've done it, and you can't save it. So wait until the chocolate is warm and whisk in the egg yolks.
Fold the egg whites into the chocolate mixture.
- First - add about two scoops of the egg whites and fold this into the chocolate mixture. Do this gently but firmly. This lightens the chocolate mixture so that you will not deflate the rest of the egg whites.
- Once the first two scoops of egg whites are fully incorporated, gently fold in the remaining egg whites. Be gentle using a scooping motion (not a whisk, do not beat). Be thorough. Make sure the egg whites have fully disapeare. Try not to leave any streaks of whites as they will still be seen in the baked cake.
Bake at 350 for about 20-25 minutes. The cake will have a puffy crispy crust but still be gooey in the middle. Allow to cool completely before moving to the refrigerator to chill for at least 2 hours.
📖 Recipe
Flourless chocolate cake - made with olive oil.
Required equipment
- 9" spring form pan lined with parchment paper
Ingredients
- 300 g bittersweet or semi-sweet chocolate coarsely chopped, or good quality dairy-free choocolate chips for a dairy free version
- ½ cup extra virgin olive oil
- 1 tablespoon instant espresso
- 5 large eggs separated
- 1 cup sugar divided
- Powdered sugar or cocoa for topping optional
Instructions
- Preheat oven to 350 and line a 9" spring form pan with parchment paper. (I simply slide the parchement under the ring so that the ring holds it secure to the base.
- Separate eggs, place egg whites in the bowl of a stand mixer and the yolks in a separate medium sized bowl. Set both aside.5 large eggs
- In large glass bowl, add chocolate and olive over a double boiler. See above notes for instructions. You can also use a microwave. Using the microwave, stir chocolate every 20 secs until the chocolate is smooth and creamy. Remove from the heat. Add instant espresso and ½ cup of white sugar. Mix well until both are melted and and incorporated into the chocolate. Set aside to cool.300 g bittersweet or semi-sweet chocolate, ½ cup extra virgin olive oil, 1 tablespoon instant espresso, 1 cup sugar
- In a stand mixer with a whisk attachment (you could use a hand-held mixer or just a whisk) beat egg whites on medium speed just until soft peaks form. Add ½ cup fo sugar and beat again on medium until combined. Then turn to high-speed, and continue to whisk until stiff peaks form. This will take 3-4 minutes. See aside.5 large eggs, 1 cup sugar
- Once the chocolate mixture has cooled enough, you want it to be warm but not hot so that the eggs do not cook when added to the chocolate. Add the egg yolks, whisking thoroughly to the chocolate until you have creamy and fudgey mixture.5 large eggs
- Using a rubber spatula, fold in ¼ of the egg whites into the chocolate mixture. Until this ¼ cup of egg whites are fully incorporated. This lightens the chocolate before adding the remaining egg whites. Then fold in the remaining egg whites. GENTLY You want to get the egg whites incorporated, but you don't want to beat them down. If you leave strips of white in the chocolate mixture, you will see the strips in the final product -- so mix, just enough....
- Pour batter into prepared pan and spread evenly.
- Bake for exactly 20-25 mins. The top of the cake will have a thin crust on top and will be slightly puffed up.. The inside will be still wobbly and gooey. Set the cake in its cake pan on a rack to cool completely. It will deflate leaving a crispy crusrt and dense center.Once the cake is mostly cool, chill in the refrigerator at least 2 hours. Cake can be made the day ahead.
- To unmold, slide a knife around the edge of the cake pan and remove the spring form ring.
- Serve at room temperature. Dust with icing sugar or cocoa before serving.Powdered sugar or cocoa for topping
thedrivencook says
This looks SO good! Love the decortation idea- how creative!
A Better Balance says
Oh my. That has my mouth watering. I need an occasion to make this for!