Ingredients for Cake:
- 7 oz dark chocolate (75-85% dark)
- 1/2 cup Blood Orange EVOO, Lemon EVOO, or Persian Lime EVOO from The Tree and Vine
- 5 large eggs, separated
- 3/4 cup granulated sugar
- 2 teaspoons espresso powder
- 1/2 teaspoon kosher salt
- 1 tablespoon vanilla extract
- 1/4 cup unsweetened cocoa powder
- 2 ounces semi-sweet or milk chocolate chunks
Ingredients for Honey-Whipped Ricotta:
- 2 cups whole milk ricotta cheese
- 2 tablespoons honey
- 2 teaspoons vanilla extract
Directions:
- Preheat oven to 350F, grease a 9-inch springform pan, and line the bottom of the pan with parchment paper.
- In a medium bowl, melt the dark chocolate and olive oil in the microwave until smooth. Cool for 5 minutes.
- Whisk in the 5 egg yolks, sugar, cocoa powder, espresso powder, salt, and vanilla until combined.
- In a large bowl with an electric mixer, whip the egg whites on medium until stiff peaks form.
- Fold half the whipped egg whites into the chocolate mix until just combined, then 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 center is no longer jiggly.
- Remove from oven and rest 10 minutes.
- Make the honey-whipped ricotta: Combine ricotta, honey, and vanilla extract in a food processor and blend until smooth and creamy. Add more honey to sweeten to taste.
- Serve cake warm or room temperature, dusted with cocoa powder and dolloped with honey-whipped ricotta.