Flourless Chocolate Olive Oil Cake

An exclusive recipe from Casey Elsass's new cookbook "What Can I Bring?"

If you’re looking for what to bring to fabulous summer dinner parties that’s low effort, gluten-free, and a surefire hit; this flourless chocolate olive oil cake is IT! This recipe comes from Casey Elsass’s (recipe ghostwriter behind 20+ celeb cookbooks) first debut cookbook. This recipe is so rich and delicious and very conveniently gluten-free.

I find that some flourless chocolate cakes are too thick and rich, and you leave the party needing a nap. This is light and thin and almost resembles a brownie. The maple whipped cream on top is a chef’s kiss! He’s very generously shared this recipe with us for free, but if you’re looking for the ultimate book for summer gatherings, his cookbook What Should I Bring is out now!

Flourless Chocolate Olive Oil Cake with Maple Whipped Cream

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Flourless Chocolate Olive Oil Cake

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Vegetarian, GF, NF

Makes a 9-inch cake

1 (4-ounce) semisweet or bittersweet chocolate bar

3⁄4 cup (150 grams) sugar

1⁄2 cup (40 grams) cocoa powder

1⁄2 cup (120 grams) extra-virgin olive oil

1 navel orange

1 teaspoon freshly ground black pepper

1⁄2 teaspoon kosher salt

3 large eggs

Powdered sugar and Maple Whipped Cream (see below), for serving (both optional)

SPECIAL EQUIPMENT

9-inch (or 8-inch) springform pan

Preheat the oven to 350°F and set a rack in the center. Lay a large piece of parchment over the base of a 9-inch (or 8-inch) springform pan, then set the springform ring on the base and snap it into place. Do not grease the pan or parchment. I like the rustic look of the flowing parchment in the final presentation, but you can trim it to the edge of the pan if you want. Set the pan on a rimmed baking sheet for safety’s sake.

Set the chocolate bar on a large cutting board and use a serrated knife to cut diagonally across the bar. Rotate the cutting board a quarter turn and cut diagonally in the other direction to create small pieces. Melt the chocolate (see Party Trick). Scrape the chocolate into a medium bowl.

Add the sugar, cocoa powder, and olive oil and whisk until thoroughly combined. Zest the orange directly into the bowl, then add the pepper and salt and whisk again. Let the mixture cool for about 5 minutes before cracking the eggs into the bowl. Whisk until the eggs are fully incorporated.

Scrape the batter into the prepared pan and wiggle once or twice to smooth the top. Slide the cake into the oven and set a timer for 35 minutes. (If you’re using an 8-inch pan, set the timer for 40 minutes.) The cake will be gooey, so insert a toothpick just to make sure there’s no raw batter in the center. Add 5 more minutes to the timer if it needs it. Cool for 15 minutes, then run a butter knife around the perimeter of the cake to make sure the edges don’t stick to the pan. Unlatch the springform but keep it around the cake while it finishes cooling, about 2 hours.

I like to serve the cake on the base with a skirt of parchment, but you can run an offset spatula under the cake to release and transfer to a platter. Either dust the cake with powdered sugar before serving or whip up a bowl of maple whipped cream to serve alongside for dolloping, or live a little and do both.

PARTY TRICKS

Scrape the chocolate into a small microwave-safe bowl. Microwave at full power in 15-second intervals, stopping to stir with a rubber spatula after each one. When the chocolate is 75 percent melted, probably 45 to 60 seconds, let the residual heat take care of the rest, then stir once more. To do this on the stove, fill a small saucepan with 1 inch of water and bring to a simmer over medium heat. Scrape the chocolate into a medium bowl and set over the saucepan, making sure the bowl doesn’t touch the water at all. Let the heat slowly melt the chocolate, using a spatula to slide the unmelted chocolate into the center. When the chocolate is 75 percent melted, remove from the saucepan and let the residual heat finish the job.

To transport the cake, relatch the springform around the cooled cake and wrap the entire pan in plastic. Bring any accoutrements with you.

Leftover cake can be covered and refrigerated for up to 3 days.

Maple Whipped Cream

VG, GF, NF

This whipped cream has minerally maple syrup and tart sour cream mixed in. But I think of it as the perfect subtly tangy-sweet support to pretty much any cake or pie that needs a little dollop of something. Just promise me you won’t break my heart and use something that starts with Aunt, Log, or Mrs. This is worth buying the real stuff.

Makes 2 cups

1 cup (230 grams) very cold heavy cream

1⁄4 cup (60 grams) sour cream

1⁄4 cup (80 grams) pure maple syrup

In a medium bowl, combine the cream, sour cream, and maple syrup. Use a large whisk to beat vigorously until the cream doubles in size and makes a stiff peak when you lift the whisk out and flip it over, about 7 minutes. This can also be done with a handheld mixer on low speed for about 4 minutes. The whipped cream can be served right away or refrigerated in an airtight container for up to 8 hours.