Flourless Chocolate Olive Oil Cake Tips
What kind of pan can you use if you don’t have a springform pan?
No springform pan? No problem! This cake can easily be made in a 9” pan. round cake pan. Butter the mold, then line the bottom with a round sheet of parchment paper. Also grease the parchment paper. After baking, allow the cake to cool for 30 minutes. Place a cooling rack on top of the cake, then flip it over so the rack is on the bottom. Gently lift the mold from the cake. Carefully peel off the parchment paper, then turn the cake over.
How to make icing for flourless chocolate olive oil cake?
Whether you prefer powdered sugar frosting or a rich chocolate ganache, these easy and decadent recipes will put your cake on top. Or, top with this well-drinked bourbon whipped cream.
Can you make flourless chocolate olive oil cake ahead of time?
Because this cake is so moist, it’s the perfect choice for a make-ahead candy. Make it up to 24 hours in advance and let it cool completely as directed. Store in the refrigerator in a covered container. Take the cake out of the fridge four hours before serving to let it come to room temperature.
—Catherine Ward, Taste of Home Prep Kitchen Manager
1 piece: 438 calories, 27g fat (9g saturated fat), 140mg cholesterol, 54mg sodium, 30g carbs (28g sugars, 1g fiber), 7g protein.