Finest Flourless Chocolate Cake

flourless-chocolate-cake

Recipe Provided by Michele Castellano Senac, Author of Time After Time, Farm to Table Culinary Journey

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Finest Flourless Chocolate Cake
Course Desserts
Prep Time 15 Minutes
Cook Time 25-30 Minutes
Servings
People
Ingredients
  • 10 ounces High-quality 60% cocoa bittersweet chocolate chips
  • 1/4 cup Paducah Olive Oil Butter Olive Oil
  • 2 tbsp Paducah Olive Oil Butter Olive Oil plus a drizzle to coat cake pan
  • 3/4 cup Sugar
  • 1/8 tsp Salt
  • 2 tsp Dark Chocolate Balsamic Vinegar
  • 3 Eggs
  • 1/2 cup High-quality unsweetened cocoa powder
  • Confectioner's Sugar to dust top of cake
Course Desserts
Prep Time 15 Minutes
Cook Time 25-30 Minutes
Servings
People
Ingredients
  • 10 ounces High-quality 60% cocoa bittersweet chocolate chips
  • 1/4 cup Paducah Olive Oil Butter Olive Oil
  • 2 tbsp Paducah Olive Oil Butter Olive Oil plus a drizzle to coat cake pan
  • 3/4 cup Sugar
  • 1/8 tsp Salt
  • 2 tsp Dark Chocolate Balsamic Vinegar
  • 3 Eggs
  • 1/2 cup High-quality unsweetened cocoa powder
  • Confectioner's Sugar to dust top of cake
Instructions
  1. Preheat oven to 375 degrees. Coat 9-inch round cake pan with Butter Olive Oil.
  2. In a microwave-safe bowl, combine chocolate chips, Butter Olive Oil, and Dark Balsamic Vinegar and microwave for 1 minute. Stir contents to blend and microwave 30 additional seconds.
  3. Add sugar and salt and still well.
  4. Add eggs one at a time, beating with a mixer until smooth.
  5. Add Cocoa powder and stir in thoroughly.
  6. Pour batter into cake pan. Bake for 25-30 minutes or until there is a thin crust on the top.
  7. Turn cake onto a rack and allow to cool.
Serving
  1. Before serving, dust top with confectioner's sugar.
  2. Place individual pieces on plates and serve.
  3. Top can also be drizzled with Dark Chocolate Balsamic Vinegar
Variations
  1. This cake is delicious with Blood Orange, Lime, or Chipotle Olive Oil and Strawberry, Raspberry, or Dark Espresso Balsamic Vinegar.
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