Fratelli Perata Winery

Flourless Chocolate Cake

Wine and chocolate, chocolate and wine. This recipe is pure chocolate gold with no flour involved. This recipe comes from a visitor in the tasting room and we are so thankful, because it is simply delicious.

1./2 cup, Extra Virgin Olive Oil, plus extra
12 oz. bittersweet chips or chunks of chocolate
1 cup sugar
3/4 tsp. fine grain sea salt
5 large eggs, room temp, separated
Powdered sugar

Preheat oven to 350 degrees. with a rack in the center. Prepare a deep 8 inch cake pan, rub well with Extra Virgin Olive Oil. Press a large piece of parchment into the bottom and work it up the sides.

Place 8 oz. of chocolate chips or chunks into a heat proof pan and place on top of a simmering pot of water or use double boiler. Stir the chocolate regularly, and once it is nearly melted remove from heat.

Whisk in the Olive Oil, half the sugar, and the salt. Once mixture is not too hot (cool enough not to scamble the yolks), whisk in the egg yolks.

Mixture may be a little gritty, that’s ok! Stir in remaining chocolate and set aside.

Whisk your egg whites with an electric  mixer until they are white and have a good amount of volume and structure. Gradually whisk in remaining sugar, continue whisking until egg whites are glossy and firm.

Fold 1/3 of the egg white mixture into the chocolate, mixing until nearly uniform in color with a few streaks. Gently fold in remaining egg white mixture taking care to retain as much volume as possible

Transfer the batter into the lined pan. Bake about 40 minutes. Let cool before removing from pan (about 15 minutes). Dust with powdered sugar and enjoy with Tre Sorelle.