Decadent and rich the salty roasted almonds and vanilla ice cream add a nice finish.
- Preheat the oven to 350°. Butter and flour an 8-inch round cake pan. Line the bottom with parchment paper and butter and flour the paper. In a small bowl, whisk the flour with the salt and baking powder. Chop the chocolate and, in a large microwave-safe bowl, heat it with the butter at high power in 30-second intervals until the chocolate is melted.
- Whisk in the 2 tablespoons of olive oil and the sugar. Add the eggs and whisk until smooth. Whisk in the dry ingredients until evenly combined. Pour the batter into the prepared cake pan.
- Set the cake pan in a small roasting pan. Transfer the roasting pan to the center of the oven. Carefully pour enough hot water into the roasting pan to reach one-third of the way up the side of the cake pan. Bake for about 40 minutes, until the torte is firm to the touch and a toothpick inserted in the center comes out with a few moist crumbs attached.
- Transfer the cake pan to a rack and let cool for 30 minutes.
Run a knife around the torte and invert it onto a plate. Peel off the paper and invert the torte again. Cut into wedges and serve with roasted almonds and vanilla ice cream drizzled with Chocolate Olive Oil.
Use Dark Chocolate, 3 Chile, Valencia Orange, Vanilla Bean, or bacon olive oil for a creative twist on the original.
Other recipes you might like