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Flourless Chocolate Espresso Cake | halfbakedharvest.com
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4.28 from 499 votes

Flourless Chocolate Espresso Olive Oil Cake with Honey Whipped Ricotta.

Don’t let the flourless detail scare you away, this chocolate cake is insanely delicious...it's even gluten free!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 8
Calories: 522kcal

Ingredients

WHIPPED RICOTTA

Instructions

  • 1. Preheat the oven to 350 degrees F. Grease a 9-inch spring-form pan and line the bottom with parchment paper. 
    2. In a medium bowl, melt the dark chocolate and olive oil in the microwave until melted and smooth. Let cool 5 minutes. Whisk in the 5 egg yolks, sugar, cocoa powder, espresso powder, salt, and vanilla until combined.
    3. In a large bowl, using an electric mixer, whip the egg whites on medium speed until stiff peaks form. Fold half of the whipped egg whites into the chocolate mix until just combined, fold in the remaining egg whites. Gently stir in the chocolate chunks. Transfer the batter to the prepared pan, spreading it in an even layer. Bake 25-30 minutes, until the center is no longer jiggly. Remove from the oven and let sit 10 minutes.
    4. To make the honey whipped ricotta. In the bowl of a food processor, combine the ricotta, honey, and vanilla. Pulse until smooth and creamy, about 2-3 minutes. Taste, adding more honey if needed to sweeten. Store leftovers in an airtight container at room temperature for up to one week.
    5. Serve the cake warm or at room temp, dusted with cocoa powder and dolloped with honey whipped ricotta. Store leftovers in an airtight container at room temperature for up to one week.

Notes

Whipped Egg Whites: if you prefer, you can skip whipping the eggs all together and just use 5 whole eggs. Your cake will not have a crinkly top, but will still be delicious. 
Olive Oil Substitute: you can use an equal amount of melted butter in place of the olive oil. 

Nutrition

Calories: 522kcal