Flourless Chocolate & Blood Orange Olive Oil Cake

Preheat oven to 375°F. Grease an 8-inch round baking pan with a teaspoon of the olive oil. Line bottom with a round of parchment paper and grease the paper with remaining olive oil.

 

In a double boiler, melt fchocolate with Blood Orange olive oil. Remove from heat and whisk in sea salt and sugar. Add eggs one at a time, whisking well after each addition. Sift the cocoa powder over the chocolate and whisk until just combined. 

 

Pour batter into prepared pan and bake in middle of oven for 20-23 minutes, or until top has formed a thin crust. Cool the cake in its pan on a rack for 5 minutes and then invert onto a serving plate. Drizzle cake with a small amount of Blood Orange Olive Oil or dust cake with additional cocoa powder and serve with tangerine sorbet, whipped cream, or vanilla gelato. Or take a walk on the wild side and dab it with our Baklouti Green Chili Fused Olive Oil!

 

Serves 8-10