5 oz.quality bittersweet chocolate
1/3 cup + 1 tbs. Blood Orange Olive Oil
1/2 cup sugar
3 large eggs
1/2 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder
A pinch of sea salt
Preheat oven to 375°F.
Grease an 8-inch round baking pan with a teaspoon of blood orange olive
oil. Line bottom with a round of parchment paper and grease the paper
with remaining olive oil.
In a double boiler melt finely chopped chocolate with blood orange olive oil. Remove from heat and whisk in the sea salt and
sugar. Add eggs one at a time whisking well after each addition. Sift
the cocoa powder over the chocolate and whisk until just combined.
Pour batter into prepared pan and bake in middle of oven for 20-23
minutes, or until top has formed a thin crust. Cool cake in pan on a
rack 5 minutes and invert onto a serving plate. Drizzle cake with a
small amount of blood orange or dust cake with additional cocoa
powder and serve with tangerine sorbet, whipped cream, or vanilla