Ingredients
- 2 bars Ferrara Dark Chocolate Bar with Almonds
- 1/2 cup Cento Imported Extra Virgin Olive Oil
- 3 tbsp Cocoa Powder
- 1 tsp Vanilla Extract
- 3/4 cup Sugar
- 2 tsp Ferrara Instant Espresso Coffee
- 5 large Eggs, separated into yolk and whites
- 1/2 tsp Cento Fine Sicilian Sea Salt
- Powdered Sugar, for dusting
- Whipped Cream, for topping
- Strawberries, for topping
- Blackberries, for topping
- Raspberries, for topping
Directions
Preheat the oven to 350°F. Grease a 9 inch round pan and line the bottom with parchment. In a medium microwave-safe bowl, melt chocolate with olive oil in short bursts, stirring between each, until smooth and glossy. Let cool slightly, then add egg yolks, cocoa powder, espresso powder, vanilla extract, sugar, and salt, whisking until fully combined. In a separate bowl, beat egg whites until they hold soft, billowy peaks, then gently fold them into the chocolate batter in two additions, moving slowly to keep the mixture airy and light. Pour the batter into the prepared pan, smooth the top, and bake until the center is just set and a thin crackle forms on the surface, about 30 minutes. Let the cake cool completely in the pan, then turn it out onto a serving plate, dust generously with powdered sugar, and finish with whipped cream, strawberries, blackberries, and raspberries scattered over the top just before serving. Serves 8.
