INGREDIENTS: 8oz dark chocolate chopped 1/2 cup (115g) extra virgin olive oil 1 tbsp vanilla extract 1 cup (200g) coconut sugar, divided into 1/2 cups 5 large eggs at room temperature, separated
1. Heat your oven to 350F degrees, and place parchment paper to cover your 9-inch pan. 2. Add your chocolate and OLIVE OIL to a bowl and place over simmering water (don’t let the bowl touch the water), stir until the chocolate is completely melted then remove from the pot. 3. Mix in your vanilla extract, then allow the chocolate to cool while you work on the other ingredients. 4. Separate your eggs and add the egg whites to a large bowl and use a hand or stand mixer — whisk the egg whites for 5 minutes until opaque, then add in your 1/2 cup of sugar and whisk until they become stiff peaks. 5. In the bowl of chocolate, mix in your 1/2 cup sugar and egg yolks (one at a time). 6. Fold your egg whites into the chocolate mix. 7. Pour batter into your parchment paper baking pan, spread evenly and bake for 20-25 minutes (until puffed up). 8. Allow to cool at room temperature for a minimum of 30 minutes, then transfer to the fridge for a minimum of 2 hours (until completely chilled). Enjoy
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