Kitchen Kettle Village
8
23 minutes
American
Desserts
5 oz. bittersweet chocolate, finely chopped
1/3 c. Olive Basin Blood Orange Extra Virgin Olive Oil
1 Tbsp. Olive Basin Blood Orange Extra Virgin Olive Oil (To drizzle after baked)
1/2 c. sugar
3 large eggs
1/2 tsp. vanilla extract
1/2 c. unsweetened cocoa powder, sifted
A pinch of salt
Preheat oven to 375°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
In a double boiler, melt the chopped chocolate with ⅓ cup Blood Orange Extra Virgin Olive Oil, stirring until smooth.
Remove from heat and whisk in the sugar and salt.
Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
Sift the cocoa powder over the chocolate mixture and whisk just until combined.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 20–23 minutes, or until the top forms a thin crust and the center is just set.
Cool the cake in the pan for 5 minutes, then carefully invert onto a serving plate.
Drizzle with 1 tablespoon Blood Orange Extra Virgin Olive Oil and dust with additional cocoa powder, if desired.
Slice and serve.
