Flourless Olive Oil Chocolate Torte

October 23, 2018

 

Recipe excerpted from Italy © 2017, Emily Lycopolus. Recipe

and images by DL Acken reprinted with the permission of

TouchWood Editions.  

 

Such a dense, rich, and delicious chocolate cake. The Orange

infused olive oil adds complexity and uniqueness.

 

Ingredients

Makes one 8–inch cake: Serves six

 

8 oz dark chocolate (I like bittersweet or a minimum 70%

cocoa for this)

1/2 cup Mandarin orange infused olive oil or

Chocolate olive oil

6 eggs

3/4 cup granulated sugar, divided

Pinch of sea salt

Cocoa and fresh mint leaves for garnish

 

 

Preparation

Preheat the oven to 325°F.

 

1-  Lightly grease an 8-inch springform pan with a little

olive oil. Set aside. Finely chop the chocolate.

 

 

2-  Using a double boiler, or heatproof bowl set over a

saucepan of simmering water, whisk together the

chocolate and olive oil, until the chocolate is melted and

the mixture is creamy-smooth. Remove from the heat

and set aside.

 

 

3-  Separate the eggs, placing the yolks in one bowl and

the whites in another. Whisk 1/2 cup of the sugar and

pinch of salt with the yolks until the mixture is fluffy

and creamy-colored, about 2 minutes. Whisk as you

slowly drizzle in the chocolate mixture, and until

fully combined.

 

4-  Whip the egg whites to soft peaks. Still whipping,

slowly sprinkle in the remaining sugar, beating until

stiff peaks form. Gently fold the egg whites into the

chocolate batter, being careful not to break down the

whites.

 

5-  Pour into the prepared pan and smooth the top with

the back of a spoon.

 

6-  Bake until a toothpick inserted in the center comes

out with a few crumbs but no batter attached, 35–40

minutes.

 

7-  Remove the cake from the oven and immediately run a

knife around the outside. Let it sit in the pan on a wire

rack for 10 minutes then remove the ring from around

the outside and cool completely.

 

Serve with a dusting of cocoa and a few mint leaves (or

try a dusting of icing sugar and a few fresh raspberries).

This can be stored in an airtight container at room

temperature for up to 1 week. For an extra-dense cake,

serve chilled and store in the fridge for up to 2 weeks.

 

For more of Emily's "Italy" recipes click HERE

 

 

 

 

 


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