Beautiful, crusty, creamy, and rich, this gluten-free chocolate cake gets a kiss of orange flavor from the addition of zest and juice to the batter. Expect a delicious orange essence along with the classic flavors and textures adored by flourless chocolate cake lovers.
MAKES ONE 9-INCH CAKE
Place the chocolate in a heatproof bowl, and find a medium pot the bowl will fit in nicely. Fill the pot halfway with water, and bring it to a simmer over medium-low heat. Place the bowl on top and gently melt the chocolate. Once all the chocolate is nearly melted, remove the pot from the heat and allow the residual heat to melt the remaining pieces. If your chocolate is too hot, let it cool for 5 minutes before adding the rest of the ingredients. Whisk in the olive oil, 1/2 cup of the granulated sugar, 2 teaspoons lemon zest and 1 tablespoon juice, 2 teaspoons orange zest and 1 tablespoon juice, salt, and finally, the egg yolks. Set aside. The texture might feel a bit gritty, but that’s OK.
Whip the egg whites in the stand mixer fitted with the whisk attachment on high speed. You could also do this by hand or with an electric beater. When the whites are fully foamed and turn an opaque white, 1 to 2 minutes, slowly sprinkle in the remaining 1/2 cup sugar, with the mixer running, until they become glossy and firm, 4 to 5 minutes.