Flourless Olive Oil Chocolate Cake

Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Cooking Method: Baking

Cuisine: American

Courses: Dessert

Difficulty: Beginner

Cooking Temp: 350 F

Servings: 8

Best Season: Suitable throughout the year, Winter

Dietary: Dairy Free, Gluten Free, Nut Free, Pescatarian, Soy Free, Vegetarian

Ingredients

1 cup dark chocolate chips (8 oz., organic, I use the brand Hu)
1/2 cup olive oil (organic, extra virgin)
1 tbsp vanilla extract (organic)
1 tsp espresso powder (this is optional but highly recommended)
1/2 cup monk fruit (divided or sweetener of choice such as coconut sugar)
5 eggs (large, organic, separated & at room temperature)
1/8 tsp salt (optional)

Instructions

1
Preheat your oven to 350°F. Place a sheet of parchment paper on the bottom of a 9" springform cake pan and insert the ring to lock it in place. Spray it with some olive or avocado oil spray as well to prevent sticking.
2
In a heat safe bowl, add the chocolate and olive oil and melt it. You can do this be either placing a large bowl over a pot of simmering water using the double broil method (ensuring the bowl doesn’t touch the water) or by microwaving it in 30 second intervals (about 90 seconds total). Allow the chocolate to cool while you whip your egg whites.
3
Whip the egg whites on high speed with an electric mixer for about 5 minutes in a large measuring cup or mixing bowl. When they start to turn opaque, slowly pour in 1/4 cup of the monk fruit (or sweetener of choice) with the mixer still running. Continue to whip until you reach stiff peaks.
4
In a large mixing bowl, add the melted chocolate, vanilla extract, remaining 1/4 cup of monk fruit, espresso powder, & egg yolks one at a time, whisking constantly. Add 2 scoops of the egg whites to the chocolate mixture with a rubber spatula. Mix until it’s fully combined. Adding some of the egg whites helps thin out the batter to make it easier to fold in the rest of the egg whites.
5
Add in the rest of the egg whites and gently fold with a rubber spatula until fully incorporated.
6
Pour the batter into the pan and spread it evenly. Bake for 20 minutes. Allow the cake to cool at room temperature for about 30 minutes. The cake will deflate slightly and crack as it cools to create a delicious rich, fudgy texture. See topping options above and enjoy!

Nutrition Facts

Servings 8

Amount Per Serving
Calories 315kcal

% Daily Value *
Total Fat 25.8g40%
Saturated Fat 8.6g43%
Cholesterol 134.4mg45%
Sodium 40.6mg2%
Total Carbohydrate 13.9g5%
Dietary Fiber 3.8g16%
Sugars 9.4g
Protein 5.6g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.