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Almost Flourless Chocolate Cake
Almost Flourless Chocolate Cake
Almost Flourless Chocolate Cake
Item#: choccake
7 oz 60% dark unsweetened chocolate
 cup Arbequina Extra Virgin Olive Oil
1 cup sugar, divided into 1/3 C and 2/3 C portions
5 extra large eggs, separated
2 tablespoons all purpose flour
1/8 teaspoon fine sea salt
powdered sugar for dusting

Preheat oven to 350 F with the rack positioned in the middle. Line the bottom of a 9x3 inch spring-form pan. Put the egg whites in a bowl. Use an electric mixer to beat until they start to foam. Add about half of the 1/3 cup of sugar. Beat until whites start to become form then add the rest of the 1/3 of sugar. Beat until the whites form soft peaks when the beater is lifter from the bowl.

Put the chocolate in a large stainless steel bowl and melt it over simmering water. Whisk it until it is smooth. Add the olive oil, whisking in a steady stream. Whisk in 2/3 cup of the sugar, the egg yokes, then the flour and salt. Finish by using the beater to make sure it is all mixed until smooth.

Fold the whites into the chocolate mixture in two additions.

Pour the batter into the pan and bake until the cake is puffed and a skewer inserted into the center comes out clean or with only a few crumbs. 35 to 40 minutes.