|5 Ounces||Bittersweet Chocolate|
|1/3 Cup||INFUSED Blood Orange Olive Oil|
|1/2 tsp||INFUSED Indonesian Vanilla Extract in Cane Rum|
|1/2 Cup||Unsweetened Cocoa Powder|
Preheat oven to 375°F.
Grease an 8-inch round baking pan with a teaspoon of INFUSED Blood Orange Olive Oil. Line bottom with a round of parchment paper and grease the paper with another teaspoon of the INFUSED Blood Orange Olive Oil.
Using a double boiler, melt finely-chopped chocolate with remaining INFUSED Blood Orange Olive Oil. Remove from heat and whisk in the sea salt, sugar, and INFUSED Indonesian Vanilla Extract in Cane Rum.
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 INFUSED Blood Orange Olive Oil or dust cake with additional cocoa powder and serve with tangerine sorbet, whipped cream, or vanilla gelato.