Ingredients
- 10 oz high-quality 72% cacao bittersweet chocolate, finely chopped
- 8 large Eggs, separated, at room temperature
- 3/4 cup Granulated Sugar
- 1/2 cup Extra Virgin Olive Oil
- 1 tsp Instant Coffee Granules dissolved in
- 2 Tbsp Boiling Water
- Grated Zest of 1 small orange
- 1/4 tsp Kosher Salt
Preparation
Step 1
Place chocolate in a microwave safe bowl and melt, stirring after each 10-second increment, until smooth, about 1 1/2 minutes.
Let cool slightly.
Place the egg yolks and 1/2 cup sugar in a medium bowl and whisk until pale yellow.
Whisk in the olive oil, coffee, zest and salt until combined.
Add the melted chocolate and whisk until smooth.
Beat egg whites in the bowl of a stand mixer until soft peaks form.
Gradually sprinkle in the remaining 1/4 cup sugar and beat just until stiff peaks form.
Add a generous spoonful of the egg white mixture to the chocolate mixture.
Stir firmly until completely incorporated.
Pour the chocolate mixture into the bowl of egg whites.
Gently fold with a large spoon or rubber spatula until completely combined.
Divide into 6oz cups and cover with plastic wrap.
Refrigerate overnight.