Culinary Explorer
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Dark Chocolate Olive Oil Cake with Fleur de Sel
Created by Chef Ally
A deeply chocolatey, impossibly moist cake made with good olive oil instead of butter, finished with a whisper of fleur de sel that makes every bite more interesting than the one before.
Start with the chocolate. It should be dark, at least seventy percent cacao, from a maker you trust. This is not a cake that hides its chocolate behind butter and cream. The chocolate is the point.
The olive oil is the second revelation. Use something fresh and fruity, the kind you would drizzle over a tomato salad. It keeps the crumb impossibly moist for days while adding a quiet, grassy depth that butter cannot match. People will ask what makes this cake so good. They will not guess olive oil until you tell them.
Fleur de sel scattered across the top does something almost alchemical. Salt heightens chocolate the way it heightens everything. Each crystal you encounter shifts the sweetness, wakes up your palate, and keeps you reaching for another bite. This is restraint in service of flavor: three ingredients doing more than a dozen ever could.
Ingredients
dark chocolate, 70% cacao
Quantity
6 ounces (170g)
chopped
extra-virgin olive oil
Quantity
3/4 cup (180ml), plus more for the pan
granulated sugar
Quantity
1 1/2 cups (300g)
| Ingredient | Quantity |
|---|---|
| dark chocolate, 70% cacaochopped | 6 ounces (170g) |
| extra-virgin olive oil | 3/4 cup (180ml), plus more for the pan |
| granulated sugar | 1 1/2 cups (300g) |
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