Mediterranean🍰 Sweets & drinks

Flourless Chocolate Cake

Name: Flourless Chocolate Cake
Total time: 1 h 30 min
Cuisine: Mediterranean
Ingredients: 8 oz bittersweet chocolate, roughly chopped; 1/3 cups extra virgin olive oil; ¾ cups granulated sugar; 1 tsp ground cardamom; 1 tsp almond extract; 5 large eggs; ~2 tbsp cocoa powder or confectioners' sugar, for dusting; ~1 cup Berry Compote, for serving (optional)

⏱ 90 min

A rich, indulgent flourless chocolate cake infused with cardamom and made with olive oil for a tender crumb and added depth of flavor. This dairy-free, gluten-free dessert uses simple pantry ingredients and naturally cracks on top while remaining fudgy and decadent in the center.

Adapted from a video by The Mediterranean Dish

Flourless Chocolate Cake | Chocolate Cake Recipe

Watch on YouTube

Ingredients

bittersweet chocolate, roughly chopped8 oz
extra virgin olive oil1/3 cups
granulated sugar¾ cups
ground cardamom1 tsp
almond extract1 tsp
large eggs5
cocoa powder or confectioners' sugar, for dusting~2 tbspest.
Berry Compote, for serving (optional)~1 cupest.

Steps

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1
Create a double boiler by filling a saucepan with water and bringing it to a simmer. Place a heat-safe bowl on top (ensuring the bottom doesn't touch the water). Add the roughly chopped bittersweet chocolate to the bowl.
2
Stir one-third cup of extra virgin olive oil into the melted chocolate until well combined. The olive oil keeps the cake tender and adds depth and nuance to the chocolate flavor.
3
Remove from heat. Add half of the sugar (from the total 3/4 cup) and one teaspoon of ground cardamom. Stir until the sugar and cardamom are well incorporated throughout the chocolate mixture.
4
Add one teaspoon of almond extract and stir to combine. Set the mixture aside to cool slightly.
5
Separate the eggs carefully, placing the egg whites in a large bowl and the yolks in a separate bowl, being careful not to get any yolk in the whites.
6
Beat the egg whites on medium-high speed until they begin to foam, then gradually add the remaining half of the sugar while continuing to beat until stiff peaks form with a glossy appearance.
7
Add the egg yolks one at a time to the chocolate mixture, whisking each one in individually until the mixture becomes thicker. This creates both fluffiness from the whites and richness from the yolks.
8
Fold a portion of the beaten egg whites into the chocolate mixture using a gentle folding motion. Continue folding in the remaining whites in batches until fully incorporated into a thick, cohesive batter.
9
Transfer the batter to a springform pan lined with parchment paper. Bake at 375°F on the middle rack for 25 to 30 minutes.
10
Remove the cake from the oven and allow it to cool completely for at least one hour at room temperature. The top will crack naturally, which is expected. The interior will remain fudgy.
11
Optional: Dust the cooled cake with cocoa powder or confectioners' sugar. Serve with berry compote on the side if desired.

Flourless Chocolate Cake

Ingredients

Steps

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