Flourless Chocolate Cake Recipe
This flourless chocolate olive oil cake is a showstopper. It’s leavened with egg whites so the top cracks and falls a little, which looks so elegant and rustic. This flourless chocolate olive oil cake will impress everyone.
Preheat oven to 350. Line and butter/flour a 10″ springform pan. (protip: for chocolate cake recipes i dust pans with cocoa powder). separate eggs.
In a saucepan, heat up water. in a double boiler, melt the chocolate chips. once it’s completely melted, whisk in the oil in a steady stream, then the 144g of the sugar, whisking to help the sugar dissolve in the heat of the chocolate.
Remove from the heat. Whisk in the paleo flour/ground nuts, a pinch of sea salt and the egg yolks.
In the KitchenAid w/ a whisk attachment on, beat egg whites + 1/3 of 66g of sugar on medium speed. Beat with an electric whisk until the whites are no longer clear, and then add another third of the sugar, increasing in speed. Continue beating until the whites have really increased in volume, then add the rest of the sugar and beat until you have medium peaks.
Fold the egg whites into the chocolate batter in thirds, taking care to not over-mix.
Pour batter into the springform pan and bake for 30-40 minutes, until a cake tester comes out clean.
Leave it to cool in the pan – it will deflate and crack a lot, but that is fine. Dust with more cocoa powder if you want… serve with whipped cream, creme fraiche, or nothing else