Blood Orange Flourless Chocolate Torte
- 16 oz. Ghiradelli’s 60% Dark Chocolate
- 8 eggs
- 1 t. vanilla extract
- 1 1/2 C. The Olive Tap’s Blood Orange Olive Oil
- 8 oz. orange juice
- 2 C. sugar
- Parchment paper
- 8 oz. Ghiradelli Dark Chcocolate
- 1 C. heavy cream
- 4 oz. The Olive Tap’s Dark Chocolate Balsamic
Melt the chocolate with indirect heat using a double boiler. Stir in Blood Orange Olive Oil. In a separate pan, bring orange juice and sugar to a boil, stirring until all of the sugar is dissolved. Add orange juice mixture into the chocolate, stir and set aside.
In a separate bowl lightly beat eggs and vanilla. Slowly add it to chocolate mixture and whisk until mixture is smooth. Grease a 8″ cake pan with Sorrento Orange Olive Oil and line pan with parchment paper. Pour mixture into the pan and place pan in a larger pan with water (water bath) in the oven. Cook at 300 degrees for 1 hour and then turn the oven up to 325 and cook for an additional 20 min or until toothpick comes out clean.
Remove torte from water bath and let it come to room temperature. Flip cake onto a platter and let it chill.
Bring heavy cream to a simmer. Add chocolate and stir until melted and smooth. Add Dark Chocolate Balsamic to ganache and whisk until it’s combined.
Top torte with ganache and let it chill. Slice cake with a warm, clean knife and top with powdered sugar. Let cake sit out at least 30 minutes before serving.
An Olive Tap Original developed by Antonio Bertke, Professional Chef