Flourless Chocolate Olive Oil Cake

Flourless Chocolate Olive Oil Cake
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    [ID] => 8352
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    [post_date] => 2018-03-29 14:52:30
    [post_date_gmt] => 2018-03-29 20:52:30
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    [post_title] => Flourless Chocolate Olive Oil Cake
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    [post_name] => flourless-chocolate-olive-oil-cake
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    [post_modified] => 2018-03-31 09:45:57
    [post_modified_gmt] => 2018-03-31 15:45:57
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    [guid] => http://llbalanced.com/?post_type=recipe&p=8352
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03.29
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TOTAL TIME :20minutes15minutes10minutes
8-10slices
INGREDIENTS
  • 1/2 cup extra virgin olive oil, plus more for greasing (brand linked below)
  • 1 1/3 cups semi-sweet or dark chocolate chips (brand linked below)
  • 1/4 teaspoon sea salt
  • 1 1/2 teaspoons vanilla extract
  • 1/4 cup coconut sugar (brand linked below)
  • 1/2 cup powdered monkfruit sweetener (sub coconut sugar, brand linked below)*
  • 3 larg room temperature eggs
  • 1/2 cup dutch-processed cocoa powder* (brand linked below)
DIRECTIONS
  1. *NOTE: if you like a less-sweet, slightly more bitter chocolate cake, I suggest using only 1/4 cup monkfruit sweetener. I personally like it sweeter :). Preheat oven to 375 degrees F and grease a non-stick 8” pie or quiche pan with olive oil. I use THIS one. Use a double boiler or homemade double boiler to melt chocolate chips. For a homemade double boiler, add 1-2 inches of water to a small saucepan and heat to a simmer (do not boil). Place 1 cup chocolate chips in a heat-proof stainless steel, pyrex or glass bowl that can sit on top of the saucepan without touching the water. Stir constantly until chocolate is almost melted but still has some small chunks. Remove from heat and stir until completely melted.
  2. Pour chocolate into a large heat-proof mixing bowl and stir in olive oil until incorporated. Stir in monkfruit sweetener, coconut sugar, salt and vanilla extract. Add eggs and cocoa powder and whisk until completely incorporated. Fold in remaining ⅓ cup chocolate chips. Add batter to your baking dish and dampen a rubber spatula to smooth into an even layer. It’s ok if it’s not perfect, just try to make it an even thickness.
  3. Bake for 17-20 minutes, until it springs back slightly when touched, and the internal temperature reaches 200 degrees F. 17 or 18 for a more gooey center (my preference), 20 for a firm center. Allow to cool 10 minutes before placing a large plate or platter on top and flipping (make sure to use kitchen towels to avoid burning fingers). Allow to cool completely for adding any “frosting” or topping. Ideas: powdered sugar, So Delicious Whipped Topping, vanilla ice cream, fresh fruit, my chocolate orange buttercream (can omit the orange).
  4. Storage: Do not cover/seal until completely cooled. Cake can keep at room temperature, tightly sealed, for 48 hours, or in the fridge for 6 days (4 days if you started with it on the counter for 2 days). I have not tried freezing it.
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