Ingredients
6 large eggs, separated8 ounces bittersweet chocolate, chopped1/2 cup extra virgin olive oil1 tablespoon vanilla extract1-1/2 teaspoons instant espresso powder1 cup sugar, dividedConfectioners’ sugarOptional: Vanilla ice cream, mixed fresh berries and whipped cream
Preparation
Preheat oven to 350°. Coat bottom of a 9-in. springform pan with cooking spray. Top with a sheet of parchment; secure springform ring on top and lock in place. Place egg whites in a clean bowl; let stand while melting chocolate.
In top of a double boiler or a metal bowl over simmering water, stir chocolate and oil until smooth. Remove from heat; stir in vanilla and espresso powder. Set aside.
Beat egg whites on high speed until soft peaks form. Slowly add 1/2 cup sugar while beating; beat until stiff peaks. Beat remaining 1/2 cup sugar into chocolate mixture. Add yolks, one at a time, until combined. Add a fourth of the egg whites to the chocolate; mix until fully combined. Add remaining egg whites; gently fold to combine. Transfer batter to prepared pan. Bake until puffed and set, 25-30 minutes. Let cool 10 minutes before serving. Dust with confectioners’ sugar; serve with toppings as desired
