Prep Time: 5 minutes
Cook Time: 20-23 minutes
5 oz bittersweet chocolate (70%), chopped
1⁄3 C + 1 tbsp The Well Dressed Olive Blood Orange EV Olive Oil, plus more for greasing pan
pinch of sea salt
1⁄2 C sugar
3 large eggs
1⁄2 C unsweetened cocoa powder
zest of an orange
1⁄2 tsp vanilla extract
Preheat oven to 375°F.
Using a teaspoon or so of Blood Orange EV Olive Oil, grease an 8-inch round baking pan. Line bottom with a round of parchment paper and then grease the paper.
In a double boiler, melt finely chopped chocolate with Blood Orange EV Olive Oil. Remove from heat and whisk in the sea salt and sugar. Add eggs, one at a time, whisking well after each addition. Sift the cocoa powder over the chocolate and whisk until just combined. Stir in zest and vanilla.
Pour batter into prepared pan and bake in middle of your oven for 20-23 minutes, or until top has formed a thin crust. Cool cake in pan on a rack for 5 minutes, then invert onto a serving plate.
To serve: drizzle cake with a small amount of Blood Orange EV Olive Oil or dust cake with additional cocoa powder and serve with tangerine sorbet, whipped cream, or vanilla gelato.