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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
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Ingredients
13 INGREDIENTS
8 SERVINGS
Unsweetened Cocoa Powder
1/4 cup unsweetened cocoa powder
Vanilla Extract
2 tsp vanilla extract
Honey
2 tbsp honey
Whole Milk Ricotta Cheese
2 cups whole milk ricotta cheese
Vanilla Extract
1 tbsp vanilla extract
Kosher Salt
1/2 tsp kosher salt
Espresso Powder
2 tsp espresso powder
Eggs
5 large eggs
separated
Dark Chocolate
7 oz dark chocolate
Granulated Sugar
3/4 cup granulated sugar
Sea Salt
1 pinch sea salt
Extra Virgin Olive Oil
1/2 cup extra virgin olive oil
Bittersweet Chocolate Chunks
2 oz bittersweet chocolate chunks
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.
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Health Info
Macros
51g
CARBS
62g
FAT
23g
PROTEIN
Allowed on these diets
VEGETARIAN
GLUTEN FREE
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?