Who would think that olive oil and chocolate would combine so well together? Well, I was skeptical before I tried this recipe, but not anymore! With the addition of sugar and eggs, these four ingredients create a beautiful, delightful cake, with a rich chocolate flavor, and a creamy fudge-like center. This is a perfect choice for Valentine’s day. If you prefer, you can use ground hazelnuts or almonds instead of flour, using the same proportions.
2 70% cocoa, 3.5 ounces chocolate bars
2 tablespoons of all-purpose flour
½ cup of olive oil
1 cup of sugar
5 eggs, separated
Preheat oven to 350 degrees Fahrenheit.
Butter and line an 8-inch spring form pan with parchment paper, and then apply butter to the parchment paper. Set aside.
Break the chocolate bars into small pieces and place in a heat-proof glass or metal mixing bowl, place it on the top of a pot with barely simmering water. Melt the chocolate. Add 2 tablespoon of flour and whisk to combine. Next, add the olive oil, in a steady stream, whisking to combine.
Add 2/3 cup of the sugar. Whisk until the sugar dissolves.
Add egg yolks one after another and mix until incorporated.
In a clean bowl, beat egg whites until foamy, add remaining 1/3 cup of sugar and beat until soft peaks form.
Whisk in a big tablespoon of egg whites, to loosen the chocolate mixture, and then, using a large metal spoon, fold in the rest of egg whites.
Transfer the batter to a prepared baking pan and bake for 40 minutes or until a wooden stick inserted in the middle of the cake comes out clean.
Cool cake in the spring form. It is normal for this cake to deflate and crack.
Serve cake dusted with powdered sugar or some whipped cream.
This recipe will make 8 servings.
Preparation time: about 15 minutes
Bake time: about 40 minutes.
Inspired by a recipe found at the House & Garden website (www.houseandgarden.co.uk).
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