There’s a certain joy that comes from embracing simplicity in the kitchen, especially on days when I want to treat myself but don’t want the fuss of a lengthy recipe. Enter the Flourless Olive Oil Chocolate Cake—a heavenly dessert that rests comfortably between indulgence and ease. The moment I melt the bittersweet chocolate with a splash of rich olive oil, the fragrant, luxurious aroma wafts through my kitchen and pulls everyone in.
This cake is not just a crowd-pleaser; it’s a delightful surprise that proves you can enjoy a luscious dessert without the complexities of flour. Perfect for gluten-free diets or simply for those of us who crave a rich chocolate dessert, it offers an incredible fudgy texture and a crisp crust that’s simply irresistible. Pair it with a scoop of vanilla ice cream or a drizzle of salted caramel, and you’ll discover that some of the best things in life don’t require a lot of ingredients—just a little love and the right recipe. Join me in making this easy yet elegant cake that’s sure to elevate any occasion!
Why is Flourless Olive Oil Chocolate Cake a Must-Try?
Decadent Delight: This flourless cake offers a rich, chocolatey experience that feels incredibly indulgent without the heavy fuss of a traditional cake.
Guilt-Free Indulgence: Made with olive oil, not only does it add a unique flavor, but it also makes this cake suitable for those avoiding gluten.
Quick and Easy Prep: With just a few simple steps, you’ll have a luscious dessert ready in no time. Perfect for those spontaneous cravings!
Versatile Toppings: Whether you prefer a dusting of powdered sugar or a decadent scoop of ice cream, this cake pairs wonderfully with a variety of toppings.
Sure to Impress: Your friends and family will be amazed when you tell them this stunning dessert is flourless! Perfect for gatherings or simply treating yourself.
Flourless Olive Oil Chocolate Cake Ingredients
For the Cake
• 8 oz bittersweet chocolate, chopped – Ensure it’s high-quality for the richest flavor in your flourless cake.
• 1/2 cup (115g) extra virgin olive oil – This adds a fruity note that enhances the chocolate’s richness.
• 1 tbsp vanilla extract – A splash of vanilla elevates the cake’s flavor profile beautifully.
• 1 cup (200g) granulated sugar, divided – Dividing the sugar helps in achieving the perfect fluffy texture by stabilizing the egg whites.
• 5 large eggs, separated and room temperature – Room temperature eggs incorporate better, leading to a lighter cake.
For Dusting and Toppings
• Powdered sugar for dusting – This delicate finish adds an elegant touch to your presentation.
• Ice cream (any flavor) – A scoop of ice cream makes for a delightful contrast to the warm cake.
• Fresh berries – Juicy berries add a refreshing and colorful burst to each bite.
• Cocoa powder – For an intense chocolate flavor, this topping is a must for the chocolate lovers.
• Whipped cream (regular or coconut-based) – A light dollop complements the rich cake perfectly.
• Homemade salted caramel – Drizzling this on top adds a sweet-savory element that’s irresistible.
• Chocolate ganache – For an extra decadent dessert, top with a silky layer of chocolate ganache.
This Flourless Olive Oil Chocolate Cake is not just a dessert; it’s a celebration of simple indulgence!
How to Make Flourless Olive Oil Chocolate Cake
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Preheat the oven to 350°F. Coat a 9-inch springform pan with nonstick spray, and line the bottom with parchment paper for easy removal later.
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Melt the chopped chocolate and olive oil together in a heat-safe bowl placed over simmering water, ensuring they don’t touch the water. Stir until smooth, or microwave in 30-second intervals, about 90 seconds total.
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Combine the vanilla extract with the melted chocolate mixture, then set aside to cool slightly while you whip the egg whites.
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Whip the egg whites in a large bowl on high speed for about 5 minutes. When opaque, gradually add 1/2 cup of sugar with the mixer running, and continue whipping until you achieve stiff peaks, about 3 more minutes.
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Incorporate the remaining 1/2 cup of sugar into the cooled chocolate mixture, then add the egg yolks one by one, mixing well after each addition.
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Fold two scoops of the whipped egg whites into the chocolate mixture using a rubber spatula, mixing gently until fully combined.
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Add the remaining whipped egg whites to the chocolate mixture and gently fold until the batter is a light chocolate brown with a creamy consistency.
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Pour the batter into the prepared pan and spread it evenly. Bake for 20-25 minutes, or until the cake has puffed up and is set in the center.
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Cool the cake at room temperature for about 30 minutes. It will deflate and crack slightly, forming that deliciously fudgy texture you desire.
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Chill in the refrigerator for around 2 hours. Once completely chilled, gently release the cake from the pan and dust with cocoa powder or serve with ice cream.
Optional: Top with fresh berries for a refreshing contrast!
Exact quantities are listed in the recipe card below.
Storage Tips for Flourless Olive Oil Chocolate Cake
Room Temperature: Keep the cake at room temperature for up to 1 day, covered loosely with plastic wrap to maintain its texture and prevent drying out.
Fridge: Store leftovers in the fridge for up to 5 days. Place the flourless olive oil chocolate cake in an airtight container to keep it fresh and moist.
Freezer: For longer storage, freeze individual slices wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw in the fridge overnight before enjoying.
Reheating: To enjoy warm, gently reheat slices in the microwave for 10-15 seconds or warm in a low oven (300°F) for about 5 minutes.
Flourless Olive Oil Chocolate Cake Variations
Feel free to mix things up and make this cake uniquely yours with these delightful twists!
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Nutty Crunch: Add 1/2 cup of finely chopped nuts, like almonds or hazelnuts, to the batter for a satisfying crunch and extra flavor.
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Zesty Twist: Incorporate the zest of one orange or lemon into the batter for a bright, citrusy undertone that enhances the chocolate.
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Spicy Kick: Add 1/2 tsp of cayenne pepper or espresso powder to introduce a thrilling heat and depth of flavor that elevates the chocolate notes.
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Vegan Version: Substitute eggs with 1/2 cup of unsweetened applesauce and use a plant-based oil to create a delicious vegan-friendly cake everyone will adore.
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Decadent Decaf: Mix in 1 tsp of instant coffee granules into the melted chocolate for a richer chocolate flavor that coffee lovers will appreciate.
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Coconut Infusion: Replace olive oil with coconut oil and add shredded coconut to the batter for a tropical twist that pairs perfectly with chocolate.
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Chocolate Chips: Fold in 1 cup of dark chocolate chips into the batter for added chunks of melty goodness in every bite!
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Fruit Fusion: Top your cake with a mixture of caramelized bananas and walnuts or a fresh berry medley for a burst of flavor and color on your plate.
Each variation adds its own charm while keeping the essence of the original recipe alive. Happy baking!
Expert Tips for Flourless Olive Oil Chocolate Cake
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Quality Chocolate Matters: Use high-quality bittersweet chocolate for a richer, more decadent flavor in your flourless cake.
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Room Temperature Eggs: Ensure your eggs are at room temperature to help achieve the light, airy texture that makes this cake so delightful.
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Stiff Peaks: When whipping the egg whites, make sure to reach stiff peaks for the best rise and a fudgy texture. Avoid over-mixing to prevent collapsing.
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Gentle Folding: When incorporating the egg whites into the chocolate mixture, fold gently to maintain the airiness. This is key for that luscious finish!
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Cooling Time: Allow the cake to cool properly at room temperature before chilling. This ensures the perfect texture and prevents it from becoming too dense.
Make Ahead Options
These Flourless Olive Oil Chocolate Cakes are ideal for meal prep enthusiasts! You can prepare the batter up to 24 hours in advance—simply whip and fold the egg whites and chocolate mixture, then store it covered in the refrigerator. For even more convenience, the fully baked cake can be made ahead and refrigerated for up to 3 days. Just ensure that it is tightly wrapped to maintain its rich, fudgy texture. When you’re ready to serve, let the cake sit at room temperature for about 30 minutes before dusting it with cocoa powder or adding your favorite toppings like ice cream or fresh berries. By taking advantage of these make-ahead options, you can enjoy a decadent dessert with minimal effort during busy days!
What to Serve with Flourless Olive Oil Chocolate Cake?
Indulging in this rich and fudgy dessert opens up a world of delicious possibilities for a complete meal experience.
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Vanilla Ice Cream: The creamy texture and sweet vanilla flavor contrast beautifully with the rich chocolate, creating a perfect balance.
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Fresh Berries: Juicy strawberries or raspberries add a refreshing burst that lightens each decadent bite, harmonizing with the cake’s richness.
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Whipped Cream: A dollop of whipped cream, whether regular or coconut-based, provides an airy quality that pairs wonderfully with the dense cake.
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Salted Caramel Sauce: Drizzling homemade salted caramel over the cake introduces a sweet-savory richness that elevates this dessert to new heights.
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Chocolate Ganache: For the ultimate chocolate lover, a silky layer of chocolate ganache deepens the dessert experience, making it a true indulgent affair.
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Espresso or Coffee: A warm cup of coffee or espresso offers a delightful contrast, enhancing the chocolate flavors and creating a cozy atmosphere.
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Cocoa Powder Dusting: A light dusting of cocoa adds a classic touch to your presentation and intensifies the chocolatey flavor for those who crave more.
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Almond Biscotti: Crunchy almond biscotti makes a delightful accompaniment, providing a pleasant texture contrast and a nutty flavor that pairs nicely.
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Sparkling Wine: A glass of sparkling or dessert wine can elevate your dessert experience, offering a refreshing and sophisticated pairing.
Flourless Olive Oil Chocolate Cake Recipe FAQs
How do I choose the right bittersweet chocolate for this cake?
Absolutely! Look for high-quality bittersweet chocolate with at least 60-70% cocoa content. This ensures a rich, deep flavor in your Flourless Olive Oil Chocolate Cake. Check for a shiny surface and avoid any with dark spots or signs of bloom, as this can affect the taste and texture.
How should I store the Flourless Olive Oil Chocolate Cake?
You can keep the cake at room temperature for up to 1 day. Just cover it loosely with plastic wrap to prevent it from drying out. For longer storage, transfer it to the fridge, where it will last for up to 5 days in an airtight container. If you have leftovers, I recommend refrigerating them to maintain moisture!
Can I freeze Flourless Olive Oil Chocolate Cake? If so, how?
Yes, you can definitely freeze this cake! Wrap individual slices tightly in plastic wrap, followed by aluminum foil, to prevent freezer burn. It will keep well for up to 3 months. When you want to enjoy a slice, simply thaw it in the refrigerator overnight. For warming, pop it into the microwave for 10-15 seconds for that fresh-out-of-the-oven experience!
What common problems might I face while making this cake?
Some common issues include not achieving stiff peaks with your egg whites. Make sure your mixing bowl is clean and free from any grease, as this can prevent the peaks from forming correctly. If you see the cake crack while cooling, don’t worry—that’s normal and contributes to its fudgy texture, which is absolutely divine!
Is this Flourless Olive Oil Chocolate Cake suitable for gluten-free diets?
Very! This cake is naturally gluten-free, making it perfect for anyone avoiding gluten. However, always double-check that your chocolate and any additional toppings (like ice cream) are also gluten-free, just to be safe for those with allergies.
What toppings pair well with this cake?
The more the merrier with toppings! I often recommend serving it with a scoop of vanilla ice cream and a drizzle of homemade salted caramel. Fresh berries or whipped cream make delightful additions as well, adding color and freshness to your indulgent dessert. Enjoy experimenting!
Indulge in Flourless Olive Oil Chocolate Cake Bliss
Ingredients
Equipment
Method
- Preheat the oven to 350°F. Coat a 9-inch springform pan with nonstick spray, and line the bottom with parchment paper for easy removal later.
- Melt the chopped chocolate and olive oil together in a heat-safe bowl placed over simmering water, ensuring they don't touch the water. Stir until smooth, or microwave in 30-second intervals, about 90 seconds total.
- Combine the vanilla extract with the melted chocolate mixture, then set aside to cool slightly while you whip the egg whites.
- Whip the egg whites in a large bowl on high speed for about 5 minutes. When opaque, gradually add 1/2 cup of sugar with the mixer running, and continue whipping until you achieve stiff peaks, about 3 more minutes.
- Incorporate the remaining 1/2 cup of sugar into the cooled chocolate mixture, then add the egg yolks one by one, mixing well after each addition.
- Fold two scoops of the whipped egg whites into the chocolate mixture using a rubber spatula, mixing gently until fully combined.
- Add the remaining whipped egg whites to the chocolate mixture and gently fold until the batter is a light chocolate brown with a creamy consistency.
- Pour the batter into the prepared pan and spread it evenly. Bake for 20-25 minutes, or until the cake has puffed up and is set in the center.
- Cool the cake at room temperature for about 30 minutes. It will deflate and crack slightly, forming that deliciously fudgy texture you desire.
- Chill in the refrigerator for around 2 hours. Once completely chilled, gently release the cake from the pan and dust with cocoa powder or serve with ice cream.