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FLOURLESS OLIVE OIL CHOCOLATE CAKE !! (def best to use a stand mixer or hand mixer !! i didn’t have one with me so the egg whites weren’t able to be nearly as stiff as i wanted) INGREDIENTS: 8oz dark chocolate chopped, i used @hukitchen gems 1/2 cup (115g) EVOO 1 tbsp vanilla extract 1 cup (200g) maple sugar or coconut sugar, divided into 1/2 cups 5 large eggs at room temperature, separated additional toppings: - ice cream, powdered sugar, fresh berries, whipped cream, chocolate ganache, etc. INSTRUCTIONS: 1. Heat your oven to 350 degrees, and place parchment paper to cover your 9-inch pan. 2. Add in your chocolate and EVOO to a bowl and place over simmering water (don’t let the bowl touch the water), stir until the chocolate is completely melted then remove from the pot. 3. Mix in your vanilla extract, then allow the chocolate to cool while you work on the other ingredients. 4. Separate your eggs and add the egg whites to a large bowl and use a hand or stand mixer — whisk the egg whites for 5 minutes until opaque, then add in your 1/2 cup of sugar and whisk until they become stiff peaks. 5. In the bowl of chocolate, mix in your 1/2 cup sugar and egg yolks (one at a time). 6. Fold in your egg whites into the chocolate mix. 7. Pour batter into your parchment paper baking pan, spread evenly and bake for 20-25 minutes (until puffed up). 8. Allow to cool at room temperature for a minimum of 30 minutes, then transfer to the fridge for a minimum of 2 hours (until completely chilled). Enjoy xx #givemeglo #glokitchen
Duration: 21 sPosted : Thu, 15 Feb 2024 17:45:42Views
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