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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Flourless Olive Oil Chocolate Cake Recipe

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This recipe for Flourless Olive Oil Chocolate Cake is from The Not So Secret Family CookBook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz bittersweet chocolate, chopped
1/2 cup extra virgin olive oil
1TBspn vanilla extract
1 1/2 tspn instant espresso powder
5 large eggs, room temperature
1 cup sugar, divided
Confectioners' sugar
vanilla ice cream
whipped cream
Directions:
Directions:
Preheat oven to 350
coat bottom of 9 in springform pan with cooking spray.
top with a sheet of parchment paper; secure springform ring on top.
In a double boiler, stir chocolate and oil until smooth,
remove from heat
sitr in vanilla and espresso powder,
set aside
Beat eggs and 1/2 cup sugar on high speed until eggs are pale; set aside
Beat remaining 1/2 cup sugar into chocolate mixture.
Add egg mixture and beat until combined (batter will be thick)
Transfer batter to prepared pan.
Bake until puffed and set, 25-30 minutes.
Let cool 10 minutes before serving
Dust with confectioners' sugar
servce with toppings as desired.
Bake for 25 minutes

 

 

 

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