An Italian classic chocolate cake: dense, rich, delicious. The Blood Orange olive oil adds a unique complexity.
SOURCE: ITALY by Emily Lycopolus
8 oz (227g) dark chocolate, finely chopped (70% cocoa)
1/2 cup Blood Orange olive oil
6 eggs, separated in bowls
3/4 cup granulated sugar, divided
Pinch of Kosher salt
Cocoa and fresh mint leaves
Preheat oven to 325 degrees. Lightly grease 8-inch springform pan with olive oil. Set aside. Using a double boiler, or heatproof bowl set over a saucepan of simmering water, whisk together chocolate and olive oil until melted and creamy smooth. Set aside. Add half cup of sugar and salt to bowl, then egg yolks. Whisk until fluffy and creamy coloured, about 2 minutes. Continue whisking and slowly drizzle in the chocolate mixture until full combined. Whip the egg whites to soft peaks. Still whipping, sprinkle in remaining sugar until stiff peaks form. Gently fold the egg white mixture into the chocolate batter, being careful not to break down the whites. Pour into prepared pan, smoothing the top with the back of a spoon. Bake 35-40 minutes until a toothpick inserted in the centre comes out with a few crumbs but no batter attached. Remove from oven and immediately run a knife around the outside edge. Let rest in the pan on a wire rack for 10 minutes. Then remove ring and let cool completely. Serve with a dusting of cocoa, sprinkled through a sieve.
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