FLOURLESS OLIVE OIL CHOCOLATE CAKE

Flourless Olive Oil Chocolate Cake image

The oil in this flourless chocolate olive oil cake creates a rich and savory flavor. Top with ice cream, powdered sugar or anything sweet to balance out the deep chocolaty flavor. -Jenna Barnard, Butternut Bakery

Provided by Taste of Home

Time 50m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

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

Steps:

Preheat oven to 350°. Coat bottom of a 9-in. springform pan with cooking spray. Top with a sheet of parchment paper; secure springform ring on top and lock in place., 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. , 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; serve with toppings as desired

Nutrition Facts : Calories 438 calories, Fat 27g fat (9g saturated fat), Cholesterol 140mg cholesterol, Sodium 54mg sodium, Carbohydrate 30g carbohydrate (28g sugars, Fiber 1g fiber), Protein 7g protein.