Oh ya chocolate cake!! I found this cake to be a hybrid of brownie and cake.
You guys are really going to enjoy this recipe. While on my travels to Carmel, California, I found this great olive oil store, Trio Carmel. They have an extensive list of fine olive oils and balsamic vinegars. The shop even recommends pairings of the olive oils with the vinegars.
A must is their blood orange olive oil. The citrus notes add a subtle taste of orange, without being overpowering.
Trio Carmel offered this chocolate cake recipe at their shop.
5 oz quality bittersweet chocolate
1/3 cup TRIO CARMEL blood orange olive oil
1/2 cup of sugar
3 large eggs
1/2 teaspoon vanilla extract
1/2 cup of cocoa powder
Pinch of sea salt
Preheat oven to 375 F
Grease a 8 inch round pan and line with parchment paper.
In a double boiler melt the bittersweet chocolate and olive oil. Remove from heat and whisk in salt and sugar. Add one egg at a time whisking well after each addition. Sift in cocoa powder and whisk until well combined.
Pour batter into pan and bake for 20 to 30 minutes.
Let cool for 5 minutes.
Drizzle some more olive oil on top and serve.