This flourless chocolate olive oil cake is a showstopper. It's leavened with egg whites so the top cracks and falls a little, which looks so elegant and rustic. This chocolate olive oil cake will impress everyone.
I don't know about you, but I love flourless chocolate cake. I love how fudgy and dense it is, and it also satisfies any chocolate craving I have immediately.
This flourless chocolate olive oil cake, which i call a fallen chocolate cake, is the little black dress of chocolate cakes. It's easy, gorgeous, rustic and elegant. Serve with ice cream. creme fraiche, or whipped coconut cream.
The egg whites create a glossy, crunchy top, and the chocolate custard creates a dense, moist fudgy center.
It doesn't get better than this!!!
how to make the best flourless chocolate cake
Technically, what you're doing is making a chocolate custard with the melted chocolate + sugar + egg yolks, and then creating lift with a meringue - egg whites + sugar.
You're going to be a doing a bunch of stirring and whisking, heads up.
First thing is to make the chocolate custard. Over a double boiler in a heat resistant glass bowl or a stainless steel bowl, melt the chocolate, whisking so it melts evenly. lower the heat but keep the chocolate on the double boiler. whisk in the ⅓ C of sugar and whisk so it combines evenly. then, pour in the olive oil in a steady stream and whisk continually, as if you were making a mayonnaise. turn off the heat - temper the egg yolks first by adding a little bit of the chocolate in, and whisk; then add in the egg yolks and whisk continually to make sure it all combines and doesn't curdle. Last, add in the almond flour and stir to combine. Set that aside.
Next, make the meringue using the egg whites and the remaining ⅔ C of sugar. Start by whipping the egg whites by themselves in a KitchenAid mixer to get some air in it. Then add ⅓ of the sugar and whip until not clear anymore; add a second ⅓, then the last ⅓ until the egg whites are stiff and aerated. (it's okay if you guesstimate the thirds, so long as you're not dumping it all in at once.) You're going for stiff peaks, but not the world's stiffest peaks.
Last, fold in the chocolate custard into the meringue in thirds, trying to not overmix.
bake, and enjoy!!
Flourless Chocolate Olive Oil Cake
Ingredients
- 1.5 cups semisweet chocolate chips , one normal size bag you get at the grocery store
- 1 cup granulated sugar , divided into ⅓ cup and ⅔ cup
- ½ cup olive oil
- 2.5 tablespoons almond flour
- 5 large eggs , separated into egg yolks & whites in two bowls separately.
Instructions
- Preheat the oven to 350F. prep a 9" springform pan with parchment paper + butter + cocoa powder.
- Prepare a double boiler - in a saucepan, boil water. Melt the chocolate, whisking so it melts evenly. lower the heat but keep the chocolate on the double boiler. whisk in the ⅓rd cup of sugar and whisk so it combines evenly. then, pour in the olive oil in a steady stream and whisk continually, as if you were making a mayonnaise. turn off the heat - temper the egg yolks first by adding a little bit of the chocolate in, and whisk; then add in the egg yolks and whisk continually to make sure it all combines and doesn't curdle. last, fold in the almond flour and stir to combine.
- Whip the egg whites and the remaining ⅔ C sugar together in a KitchenAid mixer - stand or hand mixer. start with the egg whites and mix on a low speed to get some air in it. then add ⅓ of the sugar and whip until not clear anymore; add ⅓, then the last ⅓ until the egg whites are stiff and aerated.
- Fold in the chocolate mixture into the egg whites in thirds, trying to not overmix.
- Pour into the prepared springform pan and bake for 30-35 minutes.
- Let the cake cool -- the top will fall and crack, which is lovely! Serve as is or with some creme fraiche!