Flourless chocolate cake - made with olive oil.
a truly indulgent dessert. gluten-free, flour-less chocolate cake. Fudge like and dense. But better than fudge Have all ingredients at room temperature before starting. Make this cake dariy-free by using dairy free chocolate.
Servings: 12
Calories: 316kcal
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
Notes
Use good quality chocolate. If you do want to keep this cake dairy-free, use a good quality dairy-free chocolate chip.
Eggs must be at room temperature before you start.
Allow the chocolate to cool before adding the egg yolks. Important or you will end up with cooked eggs in the chocolate. Room temperature eggs also ensure the chocolate does not seize up due to adding very cold eggs to the warm chocolate.
Gently fold the egg whites into the chocolate. You want to incorporate the egg whites fully but keep their lightness. Be gentle.
Cake can be made a day ahead of time.
Serve in small pieces with whipped cream or fresh fruit on the side.
Nutrition
Calories: 316kcal | Carbohydrates: 30g | Protein: 4g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 70mg | Sodium: 29mg | Potassium: 182mg | Fiber: 2g | Sugar: 26g | Vitamin A: 112IU | Calcium: 27mg | Iron: 2mg
