MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Flourless Olive Oil Chocolate Cake
Categories: Ckes, Desserts, Chocolate
Yield: 8 servings

6 lg Eggs; separated
8 oz Bittersweet chocolate;
- chopped
1/2 c Extra virgin olive oil
1 tb Vanilla extract
1 1/2 ts Instant espresso powder
1 c Sugar; divided
Confectioners' sugar

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Vanilla ice cream
Mixed fresh berries
Whipped cream

Set oven @ 350ºF/175ºC.

Coat bottom of a 9" springform pan with cooking spray.
Top with a sheet of parchment; secure springform ring on
top and lock in place. Place egg whites in a clean bowl;
let stand while melting chocolate.

In top of a double boiler or a metal bowl over simmering
water, stir chocolate and oil until smooth. Remove from
heat; stir in vanilla and espresso powder. Set aside.

Beat egg whites on high speed until soft peaks form.
Slowly add 1/2 cup sugar while beating; beat until stiff
peaks form. Beat remaining 1/2 cup sugar into chocolate
mixture. Add yolks, 1 at a time, until combined. Add a
fourth of egg whites to chocolate; mix until fully
combined. Add remaining egg whites; gently fold to
combine. Transfer batter to prepared pan. Bake until
puffed and set, 25-30 minutes. Let cool 10 minutes
before serving. Dust with confectioners' sugar; serve
with toppings as desired.

Jenna Barnard, Gilbert, Arizona

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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