Chocolate, Pear & Olive Oil Cake

Name: Chocolate, Pear & Olive Oil Cake
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Cuisine: European
Ingredients: 220g 85-90% dark chocolate; 6 tbsp extra virgin olive oil; 6 eggs, room temperature, separated; ½ cup coconut sugar (or golden Lakanto for sugar-free); 1 pear, thinly sliced

6 steps

Prep:45minCook:40min

A recipe I always come back to because it’s a crowd pleaser. Fudgey, rich and chocolate-y while still being light and fruity. This is a variation of my famous four ingredient chocolate fudge cake. Flourless cakes can be a little complex to make, but I promise that no matter your cooking level, you can do it. The whisked egg whites act as the air and structure for this cake, so it’s of utmost importance to do this step! I’ve used coconut sugar in this recipe, but you can also use golden Lakanto if you’d like it to be completely sugar-free, low-carb and keto.

Updated at: Thu, 17 Aug 2023 09:04:35 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories237 kcal (12%)

Total Fat16.3 g (23%)

Carbs19.5 g (7%)

Sugars15.9 g (18%)

Protein3.9 g (8%)

Sodium33.3 mg (2%)

Fiber1.8 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

220gdark chocolate

85 - 90 %

6 Tbspextra virgin olive oil

6eggs

room temperature, separated

½ cupcoconut sugar

or golden Lakanto for sugar-free

1pear

thinly sliced

Instructions

Step 1

Preheat the oven to 180ºC and line a cake tin with baking paper, or grease with coconut oil.

OvenPreheat

Step 2

Melt chocolate in a bowl placed over a pot of gently simmering water. Remove from the heat just before it’s completely melted and continue to stir until no lumps remain. Pour into another bowl and leave to cool to room temperature.

Step 3

Whisk the egg whites using electric beaters until soft peaks form. Set aside.

Step 4

Mix the egg yolks together and stir in the coconut sugar. When the chocolate mixture is completely at room temperature, add it to the egg yolk mixture, followed by the olive oil.

Step 5

Gently fold the egg whites into the chocolate mixture in four batches. It’s important here to be gentle and to keep as much air as possible in the mixture. Pour mixture into the lined tin. Carefully place on the sliced pear, and place in the oven for 35-40 minutes.

Step 6

Remove from the oven and leave to cool to room temperature before turning out and serving.

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