Flourless Chocolate and Olive Oil Cake

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INGREDIENTS

• 7 oz./ 200 gr. good quality dark chocolate (70% cocoa solids), finely chopped
• 1/2 cup/ 118 ml. extra-virgin olive oil
• 1 cup/ 200 gr. granulated sugar
• 5 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 4 tablespoons cocoa powder
• 1 teaspoon espresso powder

METHOD

1. Preheat oven to 180C/350F and lightly grease a round 9 in. cake pan with olive oil. Line the bottom with parchment paper. Set aside.
2. Melt together the chopped chocolate and olive oil in a small saucepan over low heat. Stir continuously until there are few pieces of chocolate visible and remove from the heat. Stir until the chocolate is completely melted and smooth. Leave to cool for a couple of minutes.
3. Add the sugar to the chocolate mixture and whisk well. Then mix in the eggs, one at a time, until well incorporated into the batter. Add the vanilla and mix again. Combine the salt, cocoa powder, and espresso powder, and fold into the chocolate batter.
4. Spoon the cake batter into the prepared pan and bake in preheated oven for 25-28 minutes or just until the center of the cake springs back when you touch it. A knife inserted into the center should come out with a few cake crumbs. Let cool in pan for at least 15 minutes before transferring to a wire rack to cool completely. Run a knife along the rim of the pan to loosen the cake.
5. Serve warm or cooled and dust with cocoa powder. Salted caramel ice-cream makes for a divine topping, along with chocolate shavings and toasted hazelnuts.

Flourless Chocolate and Olive Oil Cake inspired from hanadykitchen.com

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