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Yields1 Serving
 7 oz 70% Dark Chocolate, coarsely chopped
 1 cup VSOP Blood Orange Extra Virgin Olive Oil
 1 cup Granulated Cane Sugar, divided
 5 large Eggs, at room temperature, seperated
 2 tbsp Unbleached All-Purpose Flour
 1 tsp Fine Sea Salt
  Cocoa Powder, for dusting
  Whipped Cream, optional
1

Preheat the oven to 350°F with the rack positioned in the middle. Line the bottom of a 9-by-3-inch round cake pan with parchment paper.

2

Put the chocolate in a large stainless-steel bowl and melt it over simmering water. Whisk it until it is smooth. Add the EVOO, whisking in a steady stream. Whisk in 2/3 cup of the sugar, the egg yolks, then the flour and salt.Put the egg whites in the bowl of a stand mixer and beat on medium speed with the whisk attachment until they start to foam. Add about a third of the remaining 1/3 cup of sugar. Beat until the whites become opaque, then add another third of the sugar. When the whites begin to increase in volume and become firmer, add the rest of the sugar and turn the mixer speed to high. Beat until the whites form soft peaks when the whisk is lifted from the bowl. They will still look slightly wet. Fold the whites into the chocolate mixture in two additions. Pour the batter into the pan and bake until the cake is puffed and a skewer inserted into the center comes out clean or with only a few crumbs clinging to it, 35 to 40 minutes. Let the cake cool completely, still in the pan, on a rack. It will deflate as it cools. Run a table knife around the edge of the pan and invert the cake onto a serving plate. Peel off the parchment paper.

3

Dust with Cocoa Powder and serve with Whipped Cream if desired.

Ingredients

 7 oz 70% Dark Chocolate, coarsely chopped
 1 cup VSOP Blood Orange Extra Virgin Olive Oil
 1 cup Granulated Cane Sugar, divided
 5 large Eggs, at room temperature, seperated
 2 tbsp Unbleached All-Purpose Flour
 1 tsp Fine Sea Salt
  Cocoa Powder, for dusting
  Whipped Cream, optional

Directions

1

Preheat the oven to 350°F with the rack positioned in the middle. Line the bottom of a 9-by-3-inch round cake pan with parchment paper.

2

Put the chocolate in a large stainless-steel bowl and melt it over simmering water. Whisk it until it is smooth. Add the EVOO, whisking in a steady stream. Whisk in 2/3 cup of the sugar, the egg yolks, then the flour and salt.Put the egg whites in the bowl of a stand mixer and beat on medium speed with the whisk attachment until they start to foam. Add about a third of the remaining 1/3 cup of sugar. Beat until the whites become opaque, then add another third of the sugar. When the whites begin to increase in volume and become firmer, add the rest of the sugar and turn the mixer speed to high. Beat until the whites form soft peaks when the whisk is lifted from the bowl. They will still look slightly wet. Fold the whites into the chocolate mixture in two additions. Pour the batter into the pan and bake until the cake is puffed and a skewer inserted into the center comes out clean or with only a few crumbs clinging to it, 35 to 40 minutes. Let the cake cool completely, still in the pan, on a rack. It will deflate as it cools. Run a table knife around the edge of the pan and invert the cake onto a serving plate. Peel off the parchment paper.

3

Dust with Cocoa Powder and serve with Whipped Cream if desired.

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