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Espresso Chocolate Olive Oil Cake with Honeyed Ricotta

Prepare to be amazed by this intensely decadent Espresso Chocolate Olive Oil Cake, paired with velvety Honeyed Ricotta. It's flourless, gluten-free, and effortlessly delightful!
2
45 min
TOTAL TIME
822
CALORIES
$1.61
PER SERVING
Espresso Chocolate Olive Oil Cake with Honeyed Ricotta
Ingredients
13 INGREDIENTS
8 SERVINGS
Whole Milk Ricotta Cheese
2 cups whole milk ricotta cheese
Extra Virgin Olive Oil
1/2 cup extra virgin olive oil
Eggs
5 large eggs
separated
Granulated Sugar
3/4 cup granulated sugar
Kosher Salt
1/2 tsp kosher salt
Vanilla Extract
1 tbsp vanilla extract
Unsweetened Cocoa Powder
1/4 cup unsweetened cocoa powder
Bittersweet Chocolate Chunks
2 oz bittersweet chocolate chunks
Honey
2 tbsp honey
Vanilla Extract
2 tsp vanilla extract
Sea Salt
1 pinch sea salt
Dark Chocolate
7 oz dark chocolate
Espresso Powder
2 tsp espresso powder
Directions
13 STEPS
15 min
PREP TIME
30 min
COOK TIME
45 min
TOTAL TIME
1
Preheat the oven to 350°F.
2
Grease a 9-inch springform pan and line the bottom with parchment paper.
3
In a medium bowl, melt the dark chocolate and olive oil in the microwave until smooth, then allow it to cool for 5 minutes.
4
Whisk in the egg yolks, sugar, cocoa powder, espresso powder, kosher salt, and vanilla into the chocolate mixture until combined.
5
In a large bowl, whip the egg whites with an electric mixer on medium speed until stiff peaks form.
6
Fold half of the whipped egg whites into the chocolate mixture until just combined. Gently fold in the remaining egg whites.
7
Stir in the bittersweet chocolate chunks.
8
Transfer the batter to the prepared pan, spreading it evenly.
9
Bake for 25-30 minutes, until the center is no longer jiggly.
10
Remove from the oven and let the cake rest for 10 minutes.
11
In a food processor, combine the ricotta, honey, vanilla, and a pinch of sea salt. Process until smooth and creamy, about 2-3 minutes. Adjust honey to taste, if necessary.
12
Serve the cake warm or at room temperature, dusted with cocoa powder and topped with a dollop of Honeyed Ricotta.
13
Store leftovers in an airtight container at room temperature for up to one week.
Health Info
Macros
51g
CARBS
62g
FAT
23g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
VEGETARIAN
Contains these allergens
MILK
EGGS
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Frequently Asked Questions
What is Olive Oil Cake?
Can I use any type of olive oil?
What other ingredients do I need?
Do I need any special equipment?
Can I make any substitutions for dietary preferences?
What can I do if the batter is too thick or thin?
How can I prevent the cake from sticking to the pan?
How should I store leftovers?