Chocolate Olive Oil Cake with Tuscan Rose Cream

If you’ve never made a dessert with olive oil, you’ll soon be a convert. Whip up this cake in no time for a deliciously decadent treat.

SHOPPING LIST: ⁠

1½ cups cake flour (or sifted all purpose flour)
1 teaspoon baking soda
½ cup Bella Cucina extra virgin olive oil
1 cup sugar
6 eggs, separated
¼ cup brewed espresso or strong coffee
9 ounces chocolate chips, melted over a water bath
8 ounces heavy cream, whipped
2 teaspoons Bella Cucina Tuscan Rose Salt

PREPARATION: Preheat oven to 350º F

Butter an 8-inch springform pan, line with parchment paper, rub lightly with butter and coat with flour, shaking off any excess. In a large bowl, mix flour, baking soda and olive oil until well-combined. Set aside.

In the bowl of a stand-mixer, combine ½ cup of the sugar with the egg yolks until light in color and thick. Add the espresso and mix just until incorporated. Fold in the flour mixture and chocolate, mixing just until combined.

In a clean bowl, whip the egg whites until stiff, adding the remaining sugar, one tablespoon at a time. Gently fold the egg whites into the chocolate mixture. Some streaks of egg whites may remain; they'll melt into the mixture when baked. Pour the batter into the pan and bake for 30 minutes, or until a toothpick placed in the center of the cake comes out clean.

Cut into generous slices. Enjoy as is or with a heaping spoonful of whipped cream and sprinkle of Tuscan Rose Salt.