Ingredients
Flourless Chocolate Cake
- 8 oz bittersweet chocolate, chopped
- 1/2 cup (115g) extra virgin olive oil
- 1 tbsp vanilla extract
- 1 cup (200g) granulated sugar, divided
- 5 large eggs, separated and at room temperature
- Powdered sugar for dusting
Optional Toppings
- Ice cream (any flavor)
- Fresh berries
- Cocoa powder
- Whipped cream (regular or coconut-based)
- Homemade salted caramel
- Chocolate ganache
Instructions
- Prepare the Pan: Preheat the oven to 350°F (175°C) and coat a 9-inch springform pan with nonstick spray. Line the bottom with parchment paper and secure the ring in place.
- Melt Chocolate and Olive Oil: In a heat-safe bowl, combine chopped bittersweet chocolate and extra virgin olive oil. Place the bowl over simmering water, ensuring it doesn’t touch the water, and stir until melted and smooth. Remove from heat. Alternatively, microwave in 30-second intervals for about 90 seconds, stirring until melted.
- Add Vanilla and Cool: Mix in the vanilla extract. Allow the chocolate mixture to cool slightly while preparing the egg whites.
- Whip Egg Whites: Using a hand or stand mixer fitted with a whisk attachment, beat the egg whites on high speed for about 5 minutes until opaque. Gradually add 1/2 cup of the sugar while continuing to whisk and beat until stiff peaks form, about 3 more minutes.
- Combine Egg Yolks and Sugar: To the cooled chocolate mixture, add the remaining 1/2 cup sugar and mix well. Then add the egg yolks one at a time, stirring to combine after each addition.
- Incorporate Whipped Egg Whites: Add two scoops of the whipped egg whites to the chocolate mixture to lighten the batter, stirring until fully combined. Then gently fold in the remaining egg whites carefully to maintain the airiness, until the batter is smooth with a light chocolate brown color.
- Bake the Cake: Pour the batter into the prepared pan, spreading it evenly. Bake for 20-25 minutes or until the cake is puffed evenly and set.
- Cool the Cake: Allow the cake to cool at room temperature for about 30 minutes. The cake will deflate slightly and crack on top, developing a rich, fudgy texture with a crisp crust.
- Chill: Transfer the cake to the refrigerator and chill for approximately 2 hours until completely cooled and set.
- Serve: Release the cake from the springform pan. Dust with powdered sugar or cocoa powder and garnish with optional toppings such as ice cream, fresh berries, whipped cream, salted caramel, or chocolate ganache. Enjoy your decadent flourless olive oil chocolate cake!
Notes
- Use high-quality bittersweet chocolate for the best flavor and texture.
- Ensure eggs are at room temperature for easier whipping and better volume.
- Be gentle when folding whipped egg whites into the batter to maintain its airy texture.
- The cake will appear slightly cracked and deflated after cooling; this is normal and part of its rustic charm.
- Leftover cake stores well covered in the refrigerator for up to 3 days.
- For a dairy-free option, use coconut-based whipped cream as a topping.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
