This dense, glossy torte balances intense dark chocolate with fruity extra-virgin olive oil for a silky crumb.
A ribbon of warm sea salt caramel adds deep sweetness and a pleasant mineral finish.
The texture is moist and slightly fudgy, more like a flourless cake than a sponge.
Serve sliced small for after-dinner dessert, paired with espresso or a dollop of crème fraîche.
Perfect for dinner parties or special occasions when you want an elegant, unfussy dessert.
Ingredients
- 6 oz (170 g) dark chocolate (70% cocoa), chopped
- 3/4 cup (150 g) granulated sugar
- 4 large eggs, room temperature
- 1/2 cup (120 ml) extra-virgin olive oil (mild, fruity)
- 1 cup (100 g) almond flour
- 2 tbsp unsweetened cocoa powder, sifted
- 1 tsp vanilla extract
- 1/2 tsp fine sea salt
- 1 tsp baking powder
- For the caramel: 3/4 cup (150 g) granulated sugar
- 3 tbsp unsalted butter, cubed
- 1/3 cup (80 ml) heavy cream, warmed
- 1/2 tsp flaky sea salt, plus extra for garnish
- Optional for serving: whipped cream, fresh berries
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
- Place the chopped dark chocolate in a heatproof bowl over a saucepan of barely simmering water (double boiler) and stir until smooth. Remove from heat and let cool slightly.
- In a large bowl, whisk the eggs and granulated sugar vigorously until pale and slightly thickened, about 2–3 minutes by hand or 1–2 minutes with a mixer.
- Slowly whisk the warm melted chocolate into the egg-sugar mixture until fully incorporated. Add the vanilla extract.
- Sift together the almond flour, cocoa powder, baking powder, and fine sea salt. Gently fold the dry ingredients into the chocolate mixture until just combined.
- Stream in the olive oil while folding, creating a smooth, glossy batter. Avoid overmixing; the batter should be thick but pourable.
- Pour the batter into the prepared pan, smooth the top, and bake for 22–28 minutes, or until the edges are set and a thin crust forms on top; the center should still be moist.
- Cool the torte in the pan on a wire rack for 15 minutes, then release the springform and transfer to the rack to cool completely before adding the caramel.
- To make the caramel: in a medium saucepan over medium heat, melt the sugar without stirring—gently swirl the pan until it becomes an amber liquid. Remove from heat and quickly whisk in the butter until melted.
- Carefully whisk in the warmed heavy cream (mixture will bubble). Stir until smooth, then whisk in 1/2 tsp flaky sea salt. Let the caramel cool 5–10 minutes until slightly thickened but still pourable.
- Pour the warm caramel over the cooled torte, letting it drip over the sides. Sprinkle a few flakes of sea salt on top. Chill the torte for at least 30 minutes to set the caramel.
- Slice the torte into small wedges and serve with a spoonful of whipped cream or fresh berries if desired.
Tips or Variations
- For a nut-free version, replace almond flour with 3/4 cup all-purpose flour and reduce baking powder to 3/4 tsp.
- Swap the caramel for salted chocolate ganache for an extra chocolate-forward finish.