Chocolate Orange Flourless Cake
Cooking Time 1 Hour 5 minutes, active time 15 minutes
We used Blood Orange Fused Olive Oil for its floral, buttery and round mouthfeel that pairs perfectly with rich chocolate.
- Prep Time15 min
- Cook Time1 hr 5 min
- Total Time1 hr 20 min
- 1 12oz package of good quality semi-sweet chocolate chips
- 1/2 cup of Blood Orange Fused Extra Virgin Olive Oil
- 1/2 cup of fine sugar (coconut sugar can be used)
- 8 eggs, separated
- 1 1/2 teaspoons of kosher salt
- Powdered sugar for dusting or top with COCONUT whipped cream
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 the chocolate is melted. Add the 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.