cake - FLOURLESS CHOCOLATE CAKE-GLUTEN FREE

By tinathorn

Ingredients

• 1/3 cup olive oil
• 1/2 cup unrefined sugar
• 3 organic eggs
• 2 tsp instant espresso powder
• 1/3 cup cocoa powder
• 1 tsp vanilla extract
• 1 cup dark chocolate chips
• 1/8 tsp Himalyan or celtic salt
• Ganache
• 1 cup semisweet chocolate chips
• 1/2 cup heavy cream

Details

Adapted from eatgood4life.com

Preparation

Step 1

Preheat oven to 325F. Lightly grease an 8″ round springform cake pan. Cut a piece of unbleached parchment paper and grease it. Lay it in the bottom of the pan.

Put the chocolate and olive oil in a microwave-safe bowl, and heat until the chips are soft. Stir until the chips melt, reheating briefly if necessary. Set aside.

In a mixing bowl, with a hand mixer, combine the eggs, sugar, salt, espresso powder, and vanilla. Beat on medium high speed until the mixture is very foamy, pale in color, and doubled in volume, 2 minutes. Reduce the mixer speed to low and gradually pour in the chocolate mixture. Continue beating until well blended. Add the cocoa powder and combine until it is well incorporated.

Pour the batter into the prepared pan and bake for 35-40 minutes until the top will have formed a thin crust. I baked mine for 35 minutes. Remove it from the oven, and cool it in the pan for 5 minutes. Carefully run a small knife around the edge of the pan to loosen the cake. Remove the pan and parchment and let the cake cool completely. The edges will crumble a bit, which is fine. Allow the cake to cool completely before glazing.

To make the ganache, combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is very hot, but not simmering. Remove from the microwave, and stir until the chocolate melts and the mixture is completely smooth.Spoon the glaze over the cake and decorate as desired. I used some raw sliced almonds. Allow the glaze to set before serving the cake.

Keep chocolate cake refrigerated.