Flourless Chocolate Olive Oil Cake
This is the flourless, fallen chocolate olive oil cake of the gods!
Ingredients
- 1.5 cups semisweet chocolate chips , one normal size bag you get at the grocery store
- 1 cup granulated sugar , divided into ⅓ cup and ⅔ cup
- ½ cup olive oil
- 2.5 tablespoons almond flour
- 5 large eggs , separated into egg yolks & whites in two bowls separately.
Instructions
- Preheat the oven to 350F. prep a 9" springform pan with parchment paper + butter + cocoa powder.
- Prepare a double boiler - in a saucepan, boil water. Melt the chocolate, whisking so it melts evenly. lower the heat but keep the chocolate on the double boiler. whisk in the ⅓rd cup of sugar and whisk so it combines evenly. then, pour in the olive oil in a steady stream and whisk continually, as if you were making a mayonnaise. turn off the heat - temper the egg yolks first by adding a little bit of the chocolate in, and whisk; then add in the egg yolks and whisk continually to make sure it all combines and doesn't curdle. last, fold in the almond flour and stir to combine.
- Whip the egg whites and the remaining ⅔ C sugar together in a KitchenAid mixer - stand or hand mixer. start with the egg whites and mix on a low speed to get some air in it. then add ⅓ of the sugar and whip until not clear anymore; add ⅓, then the last ⅓ until the egg whites are stiff and aerated.
- Fold in the chocolate mixture into the egg whites in thirds, trying to not overmix.
- Pour into the prepared springform pan and bake for 30-35 minutes.
- Let the cake cool -- the top will fall and crack, which is lovely! Serve as is or with some creme fraiche!
Notes
You could bake this in a square pan and make flourless brownies!!!
Nutrition
Serving: 1sliceCalories: 481kcalCarbohydrates: 48gProtein: 6gFat: 30gSaturated Fat: 10gCholesterol: 104mgSodium: 43mgPotassium: 229mgFiber: 3gSugar: 42gVitamin A: 165IUCalcium: 41mgIron: 3mg
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