Flourless Chocolate Olive Oil Cake

Posted on by llbalanced
Flourless Chocolate Olive Oil Cake
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    [post_date] => 2018-03-29 14:52:30
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    [post_title] => Flourless Chocolate Olive Oil Cake
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03.29

Ciao!!!

Coming your way with another Italy-inspired recipe that has been burning a hole in my brain...THIS amazinnggggg Flourless Chocolate Olive Oil Cake!

I have actually baked with olive oil before, and it is surprisingly delicious! The mild savory, floral flavor is a wonderful foil to sweetness and, like salt or espresso, brings out the best in each ingredient. Plus, it has countless anti-inflammatory, antioxidant and skin benefits, IF you use high quality olive oil.

Here are some tips for getting the most out of your Olive Oil!

  • First, I suggest looking for "100% First Cold Pressed Extra Virgin Olive Oil", as this means that the olives were crushed and pressed only once, preserving as much of the natural nutrition as possible. It also means that the oil was extracted at a low enough temperature that it did not oxidize and go rancid. Now, there is controversy as to whether or not this is an effective way to weed out poor quality oils, but it's a good place to start.

 

  • Choose an organic olive oil, to ensure that no pesticides are lurking within.

 

  • Choose an olive oil that comes in a dark, opaque bottle and store it in a cool, dry and dark place in your kitchen. Olive oil is fragile, so these precautions will help prevent oxidation.

 

  • Every olive oil has a different flavor. For this particular recipe, I suggest an olive oil that is a little "fruitier" and more "floral", rather than "grassy" like some olive oils. Taste your brand before using it.

While in Florence, my momma and I had the immense pleasure of attending a private cooking lesson at Cooking In Florence Cooking School, and we spent the afternoon making olive-oil based desserts. My favorite of the bunch (and they were ALL divine), was a dreamy chocolate cake. Chocolate and olive oil are a match made in heaven!

I knew I wanted to create something similar for y'all, but I wanted a lazy version—one that didn't include whipping meringue or separating egg yolks (still fabulous techniques, though!). I also wanted something utterly dense and rich, as opposed to the lighter and fluffier texture we created.

MISSION ACCOMPLISHED.

This cake is absurdly easy to throw together, and the result is M-O-I-S-T, decadent, and perfectly sweet—tempered beautifully by the olive oil and hint of chocolatey bitterness.

Another unique ingredient you might have noticed in this recipe....monkfruit sweetener! 

Monkfruit is a small green gourd, typically grown in Southeast Asia. Monkfruit extract happens to be incredibly sweet, and yet it contains zero calories or carbohydrates. As a result, it has gained popularity as a healthy natural substitute for all sorts of sugars. I have been hesitant to use monkfruit for a while, as I first tried it in a smoothie, which had a funky aftertaste. But a friend encouraged me to try it in baked goods, and I've changed my tuned! I really don't notice a difference between the monkfruit version and all-coconut sugar version of this chocolate cake. However, feel free to use all coconut sugar, instead of the monkfruit, if you don't have it around or don't like it.

This cake is certainly indulgent, but not so much that you can't enjoy it as breakfast or an afternoon snack...Italians are all about cake for breakfast, and I am more than happy to jump on that train.

If you give my Flourless Chocolate Olive Oil Cake a try, please tag me on Instagram @lauraleabalanced #llbalanced, so I can see your gorgeous creations!

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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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