Salted Chocolate Olive Oil Cakes

Six chocolate olive oil cakes arranged on a pink serving tray.

Dark Chocolate and sea salt is the perfect combination, and it's outstanding in these olive oil cakes!

Ingredients:

  • 10 oz. Dark Chocolate
  • 3⁄4 C. The Olive Tap's 100% Extra Virgin Olive Oil or Flavored Olive Oil of choice (i.e. Blood Orange)
  • 4 eggs, room temperature
  • 1/2 to 3/4 C. sugar (according to taste and for cocoa percentage of dark chocolate used)
  • 1 1⁄4 C. almond flour, sifted
  • The Olive Tap's Fleur de Sel or a Chocolate Fleur de Sel, or other gourmet salt

Directions:

Preheat oven to 325°F.

Break the chocolate into small chunks and melt with olive oil in double boiler.With electric mixer, beat eggs and sugar until light and airy. Reduce speed and slowly pour in chocolate mixture. Add sifted flour and mix on low speed until well blended. Batter can either be poured into a spring-form pan or a greased, floured pie pan, or individual pan or ramekins of choice. (I USE A LIGHTLY OILED CAST-IRON BISCUIT PAN FOR INDIVIDUAL CAKES.)Sprinkle Fleur de Sel (or Chocolate Fleur de Sel) generously over the batter, as much as you would sugar or sprinkles. (If using, straight Fleur de Sel or other sea salt, use more sparingly.)Bake for 22-30 minutes depending on the size of the pan and the texture you'd like the cake or cakes.Allow to cool, then refrigerate. This cake is best eaten after it has been in the refrigerator overnight.

 Note: If you do not have almond flour, regular white flour or flour of choice can be substituted.

Recipe and photo by Jennifer, Ohio

Products featured in this recipe
A bottle of Blood Orange Olive Oil from The Olive Tap next to olives and leaves with an inset showing a sliced blood orange on a light background.

Blood Orange Olive Oil

Blood Orange Olive Oil
From $22.95
A jar of Fleur De Sel De Guerande Sea Salt from The Olive Tap with a wooden bowl and spoon full of sea salt in the background.

Fleur De Sel De Guerande Sea Salt

Fleur De Sel De Guerande Sea Salt
$11.75