Flourless Chocolate Blood Orange Cake

5 oz              Bittersweet Chocolate

1/3 cup         INFUSED Blood Orange Olive Oil

1/2 cup         Sugar

3 large          Eggs

1/2 tsp          INFUSED  Indonesian Vanilla Extract in Cane Rum

1/2 cup          Unsweetened Cocoa Powder

Pinch             Sea Salt

 Directions

Preheat oven to 375°F. 

Grease an 8-inch round baking pan with a teaspoon of Blood Orange Fused Olive Oil.   Line bottom with a round of parchment paper and grease the paper with another teaspoon of the Blood Orange Olive Oil. 

Using a double boiler,  melt finely chopped chocolate with remaining 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 Blood Orange olive oil or dust cake with additional cocoa powder and serve with tangerine sorbet, whipped cream, or vanilla gelato.  

Serves 8-10