I don't think there is a way to convey my love of chocolate in text without a gross over usage of caps lock, explanation points, and emoticon hearts. I love it. I really love it. The darker and richer the better. I cannot behave myself in a civilized or ladylike fashion around really good chocolate. I turn into a monster. A greedy, hungry, chocolate covered monster. I hoard it all around the house. There are emergency stashes of chocolate squirreled away in all of the deep dark corners of my kitchen. Because heaven forbid I should be without. Sometimes I forget where I have hidden a bar or block and I will find it months later in some dark and desperate hour of need. This chocolate hoarding practice was inherited from my mother and her mother before that. I have no hope.
The only thing that comes close (kind of close) to rivaling my love for chocolate is my love for olive oil. A good, rich peppery olive oil. This brings us to this cake. It is not for the faint of heart. It is rich and gooey, and fudgy, and salty and oh-so-decadent and most of all, chocolatey.
It is important that you use the best ingredients available. I used a 70% Dark chocolate, extra virgin olive oil and a good flaky fleur de sel. Some people do not love chocolate like I love chocolate. Thats OK. Those people can use a lighter chocolate. Or eat just a very small slice? Either way, this is a wonderful fall or holiday dinner party cake. It would be wonderful with a scoop of ice cream and some fresh fruit.
Chocolate Olive Oil Cake with Sea Salt
1 Cup All Purpose Flour
1/4 Dark Cocoa Powder, Unsweetened
1 Cup Olive Oil
2.5 Oz. Dark Chocolate (Semi Sweet works well too)
1 Cup Sugar
3/4 tsp. Flaky Sea Salt
Preheat oven to 350
Oil an 8 or 9 inch cake pan. Things will be far less complicated if you use a springform. I like to live dangerously so I opted to line a normal cake pan with parchment. This is only because I like the scalloped edge that this method provides. Oil the inside of the parchment as well.
Put the chocolate in a small heatproof bowl. Boil a small pot of water. Bring it down to a simmer and place the bowl with the chocolate on top of the pot. Make sure the bottom of the bowl isn't touching the water. Melt the chocolate over the steam, stirring occasionally. Let cool slightly.
Sift the cocoa powder and all purpose flour together in a bowl and set aside.
Beat the eggs, olive oil, sugar and sea salt until fluffy and pale. Add the melted chocolate and mix to combine.
Add the flour/cocoa mixture and beat until smooth.
Pout the batter into the pan and use a spatula to smooth the top slightly.
Bake for 25-30 minutes. A toothpick will not come out clean when inserted in the center, but the edges will be set and the center will feel somewhat firm.
Let the cake cool completely. This will take a while.
If you are using a springform, hooray! You are done! Remove the sides of the pan and serve! I dusted the top of mine with powdered sugar and topped it with berries and basil.
If you used the parchment method, lift the cake carefully out of the pan, pulling it up by the parchment and put it down on the plate you will use for serving. Take the cake pan and press the bottom of the pan on the top of the cake. Its a cake sandwich at this point. Flip the whole thing over so the platter is on top and the pan is on the bottom. Lift the platter and peel the parchment off. Replace the platter. Flip again. Remove the pan. Serve!