Dark Chocolate Blood Orange Cake

The combination of dark chocolate and the fruity essence of our Blood Orange Fused Olive Oil give this dessert a decadent flavor. This almost flourless cake uses our extra virgin olive oil in place of butter. We found the rich flavor of the cake stands on its own and doesn’t need a heavy frosting – if desired, add a dollop of whipped cream.

INGREDIENTS

• 7 ounces dark chocolate (at least 70% cocoa), broken into pieces
• 1/2 cup (4 oz.) Olive This! Blood Orange Olive Oil
• 1 cup (7 oz.) granulated sugar, divided
• 5 large eggs at room temperature, separated
• 2 tablespoons unbleached all-purpose flour
• 1/8 teaspoon fine sea salt
• confectioners’ sugar for dusting
• whipped cream for serving (optional)

DIRECTIONS

Preheat the oven to 350°F with the rack positioned in the middle. Line the bottom of a 9-by-3-inch spring form pan with parchment paper.

In the OT kitchen, we found measuring out and preparing all ingredients ahead of time helped with the cooking process. Dip a basting brush into the 1/2 cup of olive oil and lightly coat the insides of your spring-form pan.

Put the chocolate in a large stainless-steel bowl and melt it over simmering water. Whisk until smooth. Add the olive oil, whisking in a steady stream. Whisk in 2/3 cup of the sugar, the egg yolks, then the flour and salt. Watch the heat carefully so as not to overcook the chocolate mixture. Turn off heat but leave the bowl in place.

Put the egg whites in the bowl of a stand mixer and beat on medium speed with the whisk attachment until they start to foam. Add about a third of the remaining 1/3 cup of sugar. Beat until the whites become opaque, then add another third of the sugar. When the whites begin to increase in volume and become firmer, add the rest of the sugar and turn the mixer speed to high. Beat until the whites form soft peaks when the whisk is lifted from the bowl. They will still look slightly wet.

Fold the whites into the chocolate mixture in two additions. Pour the batter into the pan and bake until the cake is puffed and a skewer inserted into the center comes out clean or with only a few crumbs clinging to it, 35 to 40 minutes.

Let the cake cool completely, still in the pan, on a rack. It will deflate as it cools. Run a knife around the edge of the pan, release the spring form and transfer the cake onto a serving plate (removing the parchment paper). Lightly dust the top of the cake with the confectioners’ sugar. Serve at room temperature. Add a dollop of whipped cream, if desired. Enjoy!

Have a comment? We’d love to hear from you. Have you tried this dish? Do you have a variation that you think others will enjoy? Leave us a comment below.