Almost Flourless Chocolate Cake Ingredients And Instructions
7 Ounces 70% Dark Chocolate, coarsely chopped
½ Cup (4oz) Blood Orange EVOO
1 Cup (7oz) granulated cane sugar, divided
5 Large Eggs at room temperature, separated
2 Tablespoons unbleached all-purpose flour
⅛ teaspoon fine sea salt
Cocoa powder for dusting
Whipped Cream for serving (optional)
Preheat oven to 350° with rack in middle. Line bottom of round cake pan with parchment paper. Put chocolate in large stainless bowl & melt over simmering water. Whisk it until smooth. Add the EVOO whisking in. Whisk in ⅔ cup of sugar, egg yolks, then flour & salt. Put egg whites in the bowl & beat on medium speed with whisk attachment until they start to foam. Add about a third of remaining ⅓ cup of sugar. Beat until whites become opaque, then add another third of sugar. When whites begin to increase in volume & become firmer, add rest of sugar & turn mixer speed to high. Beat until whites form soft peaks when whisk is lifted from bowl. They will still look slightly wet. Fold whites into chocolate mixture in two additions. Pour batter into pan & bake until cake is puffed & a skewer inserted in center comes out clean, approx 35-45 minutes. Let cake cool completely in pan on rack. It will deflate as it cools. Run a table knife around edge of pan & invert cake onto serving plate. Peel off parchment paper. Lightly dust top of cake with powdered sugar. Serve at room temperature. With a spoonful of candied kumquats & reduced syrup and/or a dollop of whipped cream if desired. 8 servings