Chocolate Olive Oil Cake

Total Time Prep: 25 min. Bake: 25 min. + cooling
Yield 8 servings
Test Kitchen Approved
Rich, moist and gluten-free, this decadent chocolate olive oil cake is incredibly easy to whip up for special occasions.

Ingredients

  • 6 large eggs, separated
  • 8 ounces bittersweet chocolate, chopped
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon vanilla extract
  • 1-1/2 teaspoons instant espresso powder
  • 1 cup sugar, divided
  • Confectioners' sugar
  • Optional: Vanilla ice cream, mixed fresh berries and whipped cream

Directions

  1. Preheat oven to 350°. Coat bottom of a 9-in. springform pan with cooking spray. Top with a sheet of parchment; secure springform ring on top and lock in place. Place egg whites in a clean bowl; let stand while melting chocolate.
  2. In top of a double boiler or a metal bowl over simmering water, stir chocolate and oil until smooth. Remove from heat; stir in vanilla and espresso powder. Set aside.
  3. Beat egg whites on high speed until soft peaks form. Slowly add 1/2 cup sugar while beating; beat until stiff peaks form. Beat remaining 1/2 cup sugar into chocolate mixture. Add yolks, 1 at a time, until combined. Add a fourth of egg whites to chocolate; mix until fully combined. Add remaining egg whites; gently fold to combine. Transfer batter to prepared pan. Bake until puffed and set, 25-30 minutes. Let cool 10 minutes before serving. Dust with confectioners' sugar; serve with toppings as desired.

Nutrition Facts

1 piece: 438 calories, 27g fat (9g saturated fat), 140mg cholesterol, 54mg sodium, 30g carbohydrate (28g sugars, 1g fiber), 7g protein.

This flourless cake is baked with olive oil to create a rich and savory flavor. Top with ice cream, confectioners' sugar or anything sweet to balance out the deep chocolaty flavor. —Jenna Barnard, Gilbert, Arizona
Recipe Creator

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