5 oz quality bittersweet chocolate 1/3 cup + 1 tbs. Midtown Olive Oil Blood Orange Olive Oil
1/2 cup sugar
3 large eggs
1/2 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder
A pinch of sea salt
Preheat oven to 375°F.
Grease an 8-inch round baking pan with a teaspoon of blood orange olive oil. Line bottom with a round of parchment paper and grease the paper with remaining olive oil.
In a double boiler melt finely chopped chocolate with blood orange agrumato 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. Drizzlecake with a small amount of blood orange EVOO or dust cake with additional cocoa powder and serve with tangerine sorbet, whipped cream, or vanilla gelato.