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Flourless Olive Oil Chocolate Cake

Name: Flourless Olive Oil Chocolate Cake
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 8 servings.
Ingredients: 6 large eggs, separated; 8 ounces bittersweet chocolate, chopped; 1/2 cup extra virgin olive oil; 1 tablespoon vanilla extract; 1-1/2 teaspoons instant espresso powder; 1 cup sugar, divided; Confectioners' sugar; Optional: Vanilla ice cream, mixed fresh berries and whipped cream

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Test Kitchen Approved

Total Time

Prep: 25 min. Bake: 25 min. + cooling

Makes

8 servings

Updated: Jul. 20, 2023

The oil in this flourless chocolate olive oil cake creates a rich and savory flavor. Top with ice cream, powdered sugar or anything sweet to balance out the deep chocolaty flavor. —Jenna Barnard, Butternut Bakery

Flourless Olive Oil Chocolate Cake Recipe photo by Taste of Home

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Ingredients

6 large eggs, separated
8 ounces bittersweet chocolate, chopped
1/2 cup extra virgin olive oil
1 tablespoon vanilla extract
1-1/2 teaspoons instant espresso powder
1 cup sugar, divided
Confectioners' sugar
Optional: Vanilla ice cream, mixed fresh berries and whipped cream

Directions

Preheat oven to 350°. Coat bottom of a 9-in. springform pan with cooking spray. Top with a sheet of parchment; secure springform ring on top and lock in place. Place egg whites in a clean bowl; let stand while melting chocolate.
In top of a double boiler or a metal bowl over simmering water, stir chocolate and oil until smooth. Remove from heat; stir in vanilla and espresso powder. Set aside.
Beat egg whites on high speed until soft peaks form. Slowly add 1/2 cup sugar while beating; beat until stiff peaks. Beat remaining 1/2 cup sugar into chocolate mixture. Add yolks, one at a time, until combined. Add a fourth of the egg whites to the chocolate; mix until fully combined. Add remaining egg whites; gently fold to combine. Transfer batter to prepared pan. Bake until puffed and set, 25-30 minutes. Let cool 10 minutes before serving. Dust with confectioners' sugar; serve with toppings as desired

Flourless Chocolate Olive Oil Cake Tips

What kind of pan can you use if you don't have a springform pan?

No springform? No problem! This cake can easily be made in a 9-in. round cake pan. Grease the pan, then line the bottom with a round piece of parchment paper. Grease the parchment paper, too. After baking, let cake cool for 30 minutes. Place a cooling rack on top of the cake, then invert so the rack is on the bottom. Gently lift pan off the cake. Gently peel away parchment, then flip the cake back over.

How do you make a glaze for a flourless chocolate olive oil cake?

Whether you prefer a powdered sugar glaze or a rich chocolate ganache, these easy, decadent recipes will put your cake over the top. Or, garnish with this boozy bourbon whipped cream.

Can you make flourless chocolate olive oil Cake ahead of time?

Because this cake is very moist, it’s the perfect choice for a make-ahead sweet. Prepare it up to 24 hours in advance and cool completely as directed. Store in the refrigerator in a covered container. Remove the cake from the fridge four hours before serving to let it come to room temperature.

—Catherine Ward, Taste of Home Prep Kitchen Manager

Nutrition Facts

1 piece: 438 calories, 27g fat (9g saturated fat), 140mg cholesterol, 54mg sodium, 30g carbohydrate (28g sugars, 1g fiber), 7g protein.