Salted Chocolate Olive Oil Cakes



  • Preheat oven to 325°F.
  • Break the chocolate into small chunks and melt with olive oil in double boiler.
  • With electric mixer, beat eggs and sugar until light and airy. Reduce speed and slowly pour in chocolate mixture.
  • Add sifted flour and mix on low speed until well blended. Batter can either be poured into a spring-form pan or a greased, floured pie pan, or individual cookie pan.
  • Sprinkle Sea Salt generously over the batter, as much as you would sugar or sprinkles.
  • Bake for 22-30 minutes depending on the size of the pan and the texture you’d like the cake or cookies.
  • Allow to cool, then refrigerate. This cake is best eaten after it has been in the refrigerator overnight.
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