12835 Preston Road #302, Dallas Texas 75230           972-789-9610 

Store Hours M-F  11:00am-6:00pm   Sat 10:00am-5:00pm    Sun Closed


Flourless Chocolate Blood Orange Cake


5 Ounces 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


Preheat oven to 375°F. 

Grease an 8-inch round baking pan with a teaspoon of INFUSED Blood Orange Olive OilLine 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 OilRemove 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.  

Serves 8-10.

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