It may sound odd but, I often plan my dinner party menus with the end in mind, meaning dessert. This makes perfect sense to me, as it is the final food guests will eat and leaves a lasting impression of the entire meal … good or bad.
There are several folks I know who believe a really good chocolate dessert is the ultimate indulgence after a fine meal. This decadent cake does not disappoint!
- 5- ounces bittersweet chocolate, chopped (or use chocolate chips)
- 1/3 cup blood orange extra-virgin olive oil (plus 2 teaspoons for greasing pan)
- 1/2 cup sugar
- Sea salt, a pinch
- 3 eggs
- 1/2 teaspoon vanilla
- 1/2 cup unsweetened cocoa powder, sifted, plus additional for garnish
- Parchment paper
- 1 orange
- Using a double boiler, melt the chocolate and then stir in 1/3 cup of olive oil. Remove from heat and whisk in the sugar and salt. Add the eggs one at a time, whisking well after each egg is added.
- Add the vanilla and sift the cocoa powder again, this time directly over the melted chocolate and then whisk until combined.
- Cut out a round of parchment paper to fit the bottom of a 7 or 8-inch pan. Grease the pan with a teaspoon of the oil. Place the parchment on the oiled bottom and using the other teaspoon of oil, grease the parchment.
- Pour the batter into the pan and bake (on a middle rack) in a 375* oven for approximately 25 minutes for a 7-inch pan, 20 minutes for an 8-inch pan. The top will have formed a thin crust.
- To serve, slice into small wedges with a dusting of cocoa powder and a dollop of lightly sweetened whipped cream on the side. Garnish with candied orange peel if desired. Store leftovers (highly unlikely) in the refrigerator and always serve at room temperature.