These Mini Flourless Chocolate Olive Oil Cakes are do delicious and decadent, you might be surprised to see healthy ingredients in the recipe. They're gluten-free (thanks to the almond flour!) and made with olive oil instead of butter. And the flavor? So rich and satisfying.
Ingredients
1/2 cup extra-virgin olive oil, plus more for greasing the pan
4 ounces bittersweet chocolate (or 2/3 cup dark chocolate chips)
3 large eggs
1/4 cup honey
1/4 cup coconut sugar or lightly packed brown sugar
1/2 cup fine almond flour
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
Powdered sugar for dusting the top
Preparation
Preheat oven to 350°F
Grease the pans:Generously grease 8 wells of a cupcake tin (or an 8-inch round cake pan) with olive oil.
Melt the chocolate:Chop the chocolate into small pieces. Melt in a microwave-safe bowl on high in 30-second bursts, stirring after each one, until melted. Alternatively, melt over the stove in the top of a double boiler.
Make the batter:In a large bowl, use an electric hand mixer or a stand mixer to beat the eggs for 1 minute. Add the honey, coconut sugar, olive oil, almond flour, vanilla, salt, and melted chocolate and beat on high for 1 minute.
Bake:Spoon a scant 1/3 cup batter into each well of the cupcake tin and bake just until the tops lose their raw appearance, about 17 to 18 minutes. If using an 8-inch cake pan, figure about 23 minutes to bake.
Cool and serve:Remove from the oven and cool for at least 10 minutes. Wedge the mini cakes from the tin and dust lightly with powdered sugar. For the full cake, serve wedges directly out of the pan.