Flourless Chocolate Espresso Cake
Preparation : 10 min
Cooking : 25 min
Total time : 45 min Rest : 10 min
8 people
200 g dark chocolate
120 ml mild extra virgin olive oil
5 eggs, separated
150 g sugar
2 tbsp coffee powder
0.5 tsp salt
1 tbsp vanilla extract
25 g cocoa powder
75 g milk chocolate chunks
375 g ricotta
2 tsp honey
2 tsp vanilla extract
Associated products
RECIPE STEPS
1
Heat oven to 180 degrees. Grease a 9inch spring-form pan, line the base & lightly butter the side of the pan.
2
Whisk egg whites to soft peaks, then set aside.
- 5 eggs, separated
3
In a microwave safe jug, or in a saucepan, melt dark chocolate & Mild Extra Virgin olive oil together.
- 200 g dark chocolate
- 120 ml mild extra virgin olive oil
4
In the food processor main bowl add egg yolks, sugar, coffee, salt, vanilla, cocoa and melted chocolate mixture. Start the processor & mix until combined.
- 5 eggs, separated
- 150 g sugar
- 2 tbsp coffee powder
- 0.5 tsp salt
- 1 tbsp vanilla extract
- 25 g cocoa powder
- 75 g milk chocolate chunks
5
Add ½ the egg whites & pulse to combine. Add the remaining egg whites & repeat.
- 5 eggs, separated
6
Add milk chocolate chunks & pulse quickly to combine.
- 75 g milk chocolate chunks
7
Transfer batter into prepared pan, spreading into an even layer. Bake for 25min, or until centre is set. Remove from over & let sit for 10min.
8
To make serving option, place ricotta, honey & vanilla in the mini Food Processor bowl & allow to process for 1 minute
- 375 g ricotta
- 2 tsp honey
- 2 tsp vanilla extract
9
Serve cake warm or at room temperature.
RECIPE BY: VANESSA CAMPBELL
