Flourless Olive Oil Chocolate Cake
Dark, fudgy, and finished with flaky salt — a European-style chocolate cake with a rich, truffle-like center and elegant olive oil finish.
Ingredients Check to scale
2018 Left-Bank Bordeaux Cabernet Sauvignon or Artisanal Double Espresso
Step-by-Step Culinary Method
Melt the Chocolate & Olive Oil
Chop dark chocolate finely. Melt over a gentle water bath (bain-marie) with the extra virgin olive oil and sea salt. Stir slowly with a silicone spatula until glossy, silky, and cooled to ~40°C.
Whip Egg Yolks to Ribbon Stage
In a stand mixer fitted with a whisk, whip the 5 egg yolks with 70g of sugar on medium-high speed for 4–5 minutes until pale yellow, thick, and forming ribbons when lifted.
Create the Glossy Meringue
In a separate impeccably clean bowl, whip egg whites on medium until foamy. Gradually stream in remaining 70g sugar, increasing speed to high until glossy, medium-stiff peaks form.
Combine & Fold Aerated Batters
Fold the warm chocolate-oil mixture into the whipped yolks. Sift in the cocoa powder. Gently fold in the meringue in three additions using wide circular motions to preserve volume.
Bake to Truffle Consistency
Pour into an 8-inch parchment-lined springform pan. Bake at 165°C (330°F) for 35–38 minutes. Center should retain a gentle wobble while edges are firm.
Rest, Slice & Finish
Allow cake to cool completely at room temperature for 3 hours. Slice with a hot knife, drizzle with fresh fruity olive oil, and shower with flaky Maldon salt.
How to Guarantee Michelin-Level Texture
"Do not use peppery Tuscan olive oil; opt for a mild, buttery Californian or French Provençal olive oil so floral cacao aromas remain front and center."
Master This Technique in Real Time
Unlock our DRM-protected HD video lesson with close-up camera angles on folding, temperatures, and plating.
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