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.
Breakfast, brunch, cake, Dessert
American, French, Italian
Stand Mixer with Whisk attachment or hand whisk
Good Quality over 60% dark
To dust the pan and the top of the cake while serving
Whipped Cream or ice cream to serve
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.
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.
baking, chocolate torte, Flourless Chocolate cake, Gluten free cake, Olive Oil Cake
A Recipe from Parveenskitchen.com