Flourless Chocolate Olive Oil Torte || Flourless Chocolate cake
A simple, fudgy, gooey, chewy and the best gluten free, dairy free flourless chocolate olive oil torte recipe that is so easy and perfect to impress your family/friends.
Equipment
- Stand Mixer with Whisk attachment or hand whisk
Ingredients
- 150 Grams Dark Chocolate Good Quality over 60% dark
- 1 Cup [110 Grams] Granulated Sugar
- 1 Cup 100ml Olive Oil
- 3 Eggs Separated
- 1 tsp Vanilla Extract
- 1/2 tsp Salt
- 2 tsp Cocoa Powder To dust the pan and the top of the cake while serving
- Whipped Cream or ice cream to serve
Instructions
- In a sauce pan warm the olive oil. Do not boil or over heat. Take off the heat.
- Add the chopped chocolate into the oil and close the sauce pan with a lid. Let it rest and melt.
- In a mixing bowl add the egg whites, vanilla extract and the salt. Whisk until frothy.
- Slowly add the sugar to the egg whites and continue whisking until they are shiny and forms stiff peaks.
- Back to the sauce pan, whisk the now melted chocolate until smooth.
- Add the egg yolks and mix well.
- Add a little of the whipped/whisked egg whites to the chocolate oil yolk mixture and mix well.
- Add the rest of the whisked egg whites and using a spatula fold that into the chocolate mixture without knocking out the air too much.
- The torte batter is ready.
- Pour the mixture into a greased, lined round tin[8 or 9 inch spring form].
- Bake in a preheated 170 degrees Celsius oven for 45-55 minutes until you see the cake risen and is cooked through.
- Dust the cake slightly with cocoa powder.
- Serve warm with cream or ice cream.
Notes
- Use good quality olive oil for this cake.
- Do not burn or over heat the oil when you melt the chocolate.
- Use stand mixer to whisk egg whites if possible. Quick and simple.
- Bake up to 55 minutes until you see the cake cooked through. Check after 35 minutes for done-ness.