Ingredients
12 oz dark chocolate (70–85%), broken into chunks
½ cup olive oil
1 cup coconut sugar
½ tsp salt
1 tsp vanilla extract
6 large eggs, separated
1 tbsp cocoa powder (optional, for dusting)
Instructions
Preheat oven to 350°F (175°C).
Grease a 9-inch round cake pan and line the bottom with parchment paper. Make small folds around the edge to help the paper lie flat.
Place chocolate in a heat-safe bowl over a pot of simmering water (double boiler method). Stir regularly until melted and smooth. Remove from heat and let cool for 5 minutes.
Whisk olive oil, egg yolks, coconut sugar, salt, and vanilla into the slightly cooled chocolate until fully combined.
In a separate clean, dry bowl, beat egg whites on high speed using a hand or stand mixer until stiff peaks form (but don’t overmix or they’ll separate).
Gently fold half of the whipped egg whites into the chocolate mixture until mostly incorporated.
Add remaining whites and fold until batter is uniform and glossy.
Pour batter into prepared pan. Bake for 40 minutes, or until the top is dry and crackly.
The center will collapse slightly as it cools—this is normal and adds to the cake’s rustic charm.
Let cool in the pan before removing. Dust with cocoa powder if desired.
Slice and serve on its own or with whipped cream, berries, or a drizzle of olive oil