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Chocolate–Olive Oil Cake
Ingredients
- baking spray with flour
- 7 ozbittersweet chocolate
chopped, about 1 cup plus 3 tablespoons
- 5 tbspolive oil
- 4 largeeggs
separated, at room temperature
- ¼ cgranulated sugar
- 2 tbspalmond flour
- ¼ tspcayenne pepper
- ½ tspfine sea salt
- flaky sea salt
- whipped cream
for serving
Directions
- 1
Preheat oven to 375°F. Coat a 9-inch round cake pan with baking spray; line bottom of pan with parchment paper. Fill a medium saucepan with water to a depth of 1 inch; bring to a boil over medium-high, and reduce heat to medium-low to maintain a simmer. Place chocolate and oil in a medium-size heatproof bowl; set bowl over the pan of simmering water, making sure the bottom of the bowl doesn’t touch the water. Cook over medium-low, stirring occasionally, until chocolate is melted and mixture is smooth, 6 to 7 minutes. Set aside until cool to the touch, about 5 minutes.
- 2
Meanwhile, beat egg yolks and sugar in a medium bowl with an electric mixer on high speed until thickened and pale, 2 to 3 minutes. Stir in almond flour and cayenne pepper; mix until combined. Fold melted chocolate mixture into egg yolk mixture in bowl until well combined.
- 3
Beat egg whites and fine sea salt in a separate medium bowl with an electric mixer on high speed until stiff peaks form, about 2 minutes. Working in 2 batches, fold whipped egg whites into chocolate mixture until no streaks remain, being careful not to deflate egg whites. Pour batter into prepared cake pan, and smooth using a spatula.
- 4
Bake until cake is mostly set with a slightly jiggly center, 12 to 15 minutes. Let cake cool on a wire rack for 10 minutes; transfer to refrigerator to chill completely, 1 to 2 hours. Sprinkle flaky sea salt over top; serve with a dollop of whipped cream.
Chocolate–Olive Oil Cake
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Based on 7 ratings
Rating Breakdown
About this Recipe
Looking for an effortlessly elegant dessert that's rich, moist, and surprisingly dairy-free? This Chocolate–Olive Oil Cake delivers an ultra-decadent experience with a sophisticated twist that's sure to impress.
The magic of this cake lies in its harmonious blend of flavors and textures. Using olive oil instead of butter not only makes it naturally dairy-free but also imparts an incredible moistness and a subtle, fruity complexity that perfectly complements the bittersweet chocolate. A whisper of cayenne pepper and a hint of fine sea salt elevate the cocoa notes, creating a uniquely balanced and truly adult dessert that comes together with minimal fuss.
Prepare for a dessert that redefines your expectations of chocolate cake. Each slice offers a deep, intense chocolate flavor, softened by the smooth, almost velvety texture from the olive oil. You'll notice a delightful moist crumb and a lingering richness that feels both luxurious and comforting. The small addition of cayenne pepper doesn't make it spicy, but rather adds a warming undertone that enhances the chocolate's depth, while the fine sea salt balances the sweetness. Finished with a sprinkle of flaky sea salt, it's a truly sophisticated treat that offers 202 calories per serving, making indulgence feel just right.
While this cake is perfect as is, you can play with the type of olive oil for different nuances—a milder extra virgin for a subtle note, or a more robust one for an earthier edge. Adjust the cayenne pepper to your preference for a bolder kick or omit it entirely if you prefer pure chocolate. For serving, while whipped cream is a classic accompaniment, a dusting of cocoa powder or a few fresh berries would also be lovely.
This Chocolate–Olive Oil Cake is ideal for any occasion where you want to impress without fuss, whether it's an intimate dinner party or a sophisticated everyday indulgence. Serve slices with a dollop of whipped cream and a sprinkle of flaky sea salt to highlight its complex flavors.