5 oz Bittersweet Chocolate
1/3 cup INFUSED Blood Orange Olive Oil
1/2 cup Sugar
3 large Eggs
1/2 cup Unsweetened Cocoa Powder
Pinch Sea Salt
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.