Flourless chocolate olive oil cake

1- Preheat the oven to 175 °C. Grease and line an 8-inch cake pan. Set aside. 2- In a heat safe bowl, add the chopped chocolate and olive oil. Place over a pot of simmering water, ensuring the bowl doesn’t touch the water. Stir until melted, then remove from the pot. Alternatively, you can also microwave the chocolate and olive oil in a heat safe bowl in 30 second intervals (about 90 seconds total). 3- Sift in the cocoa powder, whisk in the sugar, salt, espresso powder, eggs and vanilla extract and mix very well until combined. 4- Pour the batter into the pan and spread it even. Bake for 20-25 minutes or until it’s evenly puffed up. Let cool in pan for at least 15 minutes before transferring to a wire rack to cool completely. 5- Dust with powdered sugar and top with berries. Enjoy!

1- Preheat the oven to 175 °C. Grease and line an 8-inch cake pan. Set aside.
2- In a heat safe bowl, add the chopped chocolate and olive oil. Place over a pot of simmering water, ensuring the bowl doesn’t touch the water. Stir until melted, then remove from the pot. Alternatively, you can also microwave the chocolate and olive oil in a heat safe bowl in 30 second intervals (about 90 seconds total).
3- Sift in the cocoa powder, whisk in the sugar, salt, espresso powder, eggs and vanilla extract and mix very well until combined.
4- Pour the batter into the pan and spread it even. Bake for 20-25 minutes or until it’s evenly puffed up.
Let cool in pan for at least 15 minutes before transferring to a wire rack to cool completely.
5- Dust with powdered sugar and top with berries. Enjoy!