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.