Flourless Chocolate-Orange Olive Oil Cake


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
  1. 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.
  2. Add the vanilla and sift the cocoa powder again, this time directly over the melted chocolate and then whisk until combined.
  3. 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.
  4. 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.
  5. 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.
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