Flour-less 72% Dark Chocolate & Blood Orange Olive Oil Cake


  • 5 oz. quality bittersweet chocolate
  • 1/3 cup + 1 tbs. Bella Nonnas Blood Orange Olive Oil
  • 1/2 cup sugar
  • 3 large eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • A pinch of sea salt

Cooking Instructions:
  • Preheat oven to 375°F.
  • Grease an 8-inch round baking pan with a teaspoon of blood orange olive oil.
  • Line bottom with a round of parchment paper and grease the paper with remaining olive oil.
  • In a double boiler melt finely chopped chocolate with blood orange olive oil.
  • Remove from heat and whisk in the sea salt and sugar.
  • Add eggs one at a time whisking well after each addition.
  • Sift the cocoa powder over the chocolate and whisk until just combined.
  • Pour batter into prepared pan.
  • Bake in middle of oven for 20-23 minutes, or until top has formed a thin crust.
  • Cool cake in pan on a rack 5 minutes and invert onto a serving plate.
  • Drizzle cake with a small amount of blood orange olive oil or dust cake with additional cocoa powder and serve with tangerine sorbet, whipped cream, or vanilla gelato.

Cooking Time: 20-23 min
Servings: 8-10