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Chocolate cake with a delicious touch of orange!
Preheat oven to 375 degrees. Grease an 8 inch round baking pan with a teaspoon of Blood Orange Olive Oil. Line bottom of pan with a round of parchment paper and grease the paper with another teaspoon of olive oil. In a double boiler, melt finely chopped chocolate with 1/3 cup Blood Orange 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. Pour batter into the prepared pan and bake on the middle rack of oven for 20-23 minutes, or until top has formed a thin crust. Cool cake in pan on rack for 5 minutes and invert onto a serving plate. Drizzle cake with remaining teaspoon of blood orange olive oil and dust with additional cocoa powder. Slice and serve.
Blood Orange Olive Oil, Chocolate cake, bittersweet chocolate, dessert
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