This decadent chocolate cake is not only easy to make, but it’s also gluten and dairy free and a show stopper at the end of a meal. Because we are using extra virgin olive oil in place of butter, we can feel a little less guilty about indulging!
Recipe by Lauren Mahlke
Cooking Time 1 Hour 5 minutes, active time 15 minutes
We used We Olive Ascolano EVOO for its floral and minty aroma and buttery and round mouth-feel that pairs perfectly with rich chocolate.
1 12oz package of good quality semi-sweet chocolate chips
1/2 cup of We Olive Ascolano Extra Virgin Olive Oil
1/2 cup of sugar
8 eggs, separated
1 1/2 teaspoons of kosher salt
Powdered sugar for dusting
Preheat oven to 275°. Grease a 10-inch spring foam baking pan.
In a microwave safe bowl add chocolate and microwave for 2 minutes on high. Let sit for 30 seconds and stir chocolate with a fork until all of the chocolate is melted. Add olive oil and salt to chocolate. Let cool for a minute and then whisk in egg yolks with a fork.
In a large bowl or stand mixer, beat eggs whites until soft peaks form. Gradually add sugar and beat until stiff peaks form. Fold 1/3 egg mixture into chocolate. Once combined add the rest of egg mixture. Make sure to fold egg whites gently to keep the cake light and fluffy.
Pour into greased baking pan and bake in center rack of oven for 50-55 minutes. Once cooled remove from pan and dust with powdered sugar. Cut into wedges and serve.