Preheat oven to 375°F. Grease an 8-inch round baking pan with a teaspoon of Blood Orange EVOO. Line bottom with a round of parchment paper and grease the paper with remaining extra virgin olive oil.
In a double boiler melt finely chopped chocolate with Blood Orange EVOO. Remove from heat and whisk in the sea salt and sugar. Add eggs one at a time whisking well after each addition. Sift the cocoa powder over the chocolate and whisk until just combined. Add the Vanilla Extract and whisk to combine.
Pour batter into prepared pan and bake in middle of oven for 20-23 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate. Drizzle cake with a small amount of Blood Orange EVOO or dust cake with additional cocoa powder and serve with tangerine sorbet, whipped cream, or vanilla gelato. Serves 8-10.
Ingredients
Directions
Preheat oven to 375°F. Grease an 8-inch round baking pan with a teaspoon of Blood Orange EVOO. Line bottom with a round of parchment paper and grease the paper with remaining extra virgin olive oil.
In a double boiler melt finely chopped chocolate with Blood Orange EVOO. Remove from heat and whisk in the sea salt and sugar. Add eggs one at a time whisking well after each addition. Sift the cocoa powder over the chocolate and whisk until just combined. Add the Vanilla Extract and whisk to combine.
Pour batter into prepared pan and bake in middle of oven for 20-23 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate. Drizzle cake with a small amount of Blood Orange EVOO or dust cake with additional cocoa powder and serve with tangerine sorbet, whipped cream, or vanilla gelato. Serves 8-10.