Serves | 8-10
Ingredients
12 oz dark chocolate, chopped, or approx 1½ c chocolate chips
½ c olive oil
1 c coconut sugar or maple sugar
½ tsp salt
1 tsp vanilla extract
6 eggs, separated
Unsweetened cocoa powder, for dusting
Fresh raspberries, for topping
Directions:
Preheat oven to 350°F. Grease a 9” springform pan and line the bottom with parchment paper.
Melt chocolate in microwave or on the stovetop on low heat, stirring regularly until smooth. Remove from heat and let cool slightly.
Add olive oil, egg yolks, coconut sugar, salt, and vanilla to the melted chocolate. Whisk until combined.
In a separate bowl, beat egg whites with a hand mixer or stand mixer on high speed until stiff peaks form. Be careful not to overbeat.
Gently fold half of the whipped egg whites into the chocolate mixture until incorporated. Add the remaining egg whites and continue folding until the batter is smooth.
Pour batter into the prepared springform pan and bake for 35-40 minutes, or until the top is crackly and dry to the touch.
Allow the cake to cool completely in the pan. The center will naturally sink slightly as it cools.
Remove from the springform pan and finish with a dusting of cocoa powder and fresh raspberries before serving.
Notes: This cake is naturally dense, rich, and fudgy, with a delicate, crackly top. Think somewhere between a brownie and a chocolate torte. The center will sink as the cake cools. This is completely normal for a flourless chocolate cake. Delicious at room temperature or chilled for an even denser, fudgier texture.
You’ll find more recipes like this in my original cookbook, Feeding the Nobles: Keep It Simple and Just Eat Real Food.
