It may sound weird to make a chocolate cake with olive oil but you won't be disappointed with it. I didn't tell my husband because he saw the recipe in Food & Wine magazine and said it "sounds terrible". He loves the cake and still doesn't know that it's made with olive oil!
Chocolate Olive Oil Cake
serves 10
Ingredients
7 oz. bittersweet chocolate, chopped (or use bittersweet chocolate chips)
5 Tbsp. olive oil
4 large eggs, separated, at room temperature
1/4 cup of sugar
2 Tbsp. almond flour
1/2 tsp. fine sea salt
Whipping cream for serving
1. Preheat oven to 375. Coat a 9-inch round cake pan with baking spray and line the bottom with parchment paper. Fill a medium size pan with water to a 1-inch depth and bring to boil, reduce to medium low to simmer. Put chocolate & olive oil in a pan and place on top of simmering water. Stir occasionally until all chocolate is melted and smooth, 6-7 minutes. Cool for 5 minutes.
2. Beat egg yolks and sugar in a medium bowl with electric mixer until thickened and pale, about 2 minutes. Stir in almond flour, mix until combined. Fold melted chocolate into egg yolk.
3. Beat egg whites and fine sea salt in a separate bowl with an electric mixer until stiff peaks form. Working in 2 batches, fold egg whites into chocolate mixture until no streaks remain. Be careful not to deflate the egg whites. Pour batter into prepared cake pan, smooth with spatula.
4. Bake the cake until it is mostly set, about 12-15 minutes. Let it cool on a wire rack for 10 minutes and then transfer to the refrigerator to chill completely for 1-2 hours. Sprinkle flaky sea salt on top and serve with a dollop of whipped cream.
