Blood Orange Olive Oil Flourless Chocolate Cake

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Posted by in Recipes on Nov 25, 2012 . .

5 oz Quality Bittersweet Chocolate
1/3 Cups + 1 Tbsp Olive Cart Blood Orange Olive Oil
1/2 Cups Sugar
3 Large Eggs
1/2 tsp vanilla extract
1/2 Cup Unsweetened Cocoa Powder
A Pinch of Olive Cart Fleur de Sel Sea Salt

Grease a 8 inch round baking pan with a teaspoon of Olive Cart Blood Orange Olive Oil. Line bottom with a round of parchment paper and grease the paper with remaining olive oil. In a double boiler melt finely chopped chocolate with Olive Cart Blood Orange Olive Oil. Remove from heat and whisk in the Olive Cart Fleur de Sel 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 topo has formed a thin crust. Cool cake in pan on a rack for 5 minutes and invert onto serving plate. Drizzle cake witha small amount of Olive Cart Blood Orange Olive Oil and dust with additional cocoa powder and serve with tangerine sorbet, whipped cream or vanilla gelato.

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