Ingredients
- ½ cup Vignoli Everyday Kitchen Olive Oil + a little for the mold
2 tablespoons pastry flour + a little for the mold
7 ounces dark chocolate 70% cocoa
1 tablespoon Vignoli Chili Pepper Infused Extra Virgin Olive Oil
2 eggs
½ cup granulated sugar
2 tablespoons + 1 teaspoon milk
Powdered sugar to taste
- 90 grams Vignoli Everyday Kitchen Olive Oil + a little for the mold
- 20 grams pastry flour + a little for the mold
- 200 grams dark chocolate with 70% cocoa
- 1 tablespoon Vignoli Chili Pepper Infused Extra Virgin Olive Oil
- 2 large eggs
- 100 grams granulated sugar
- 2 tablespoons + 1 teaspoon milk
- Powdered sugar to taste
Directions
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Grease and flour an 8 in diameter springform pan.
-
Melt the chocolate in a double boiler.
-
Mix Vignoli Everyday Kitchen Olive Oil and Vignoli Chili Pepper Infused Extra Virgin Olive Oil together.
-
Mix together egg yolks, sugar, milk, chocolate mixture, and flour.
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Fold in whipped egg whites, pour mixture into pan, and bake for 25-30 minutes at 356°F.
- Grease and flour an 18cm diameter springform pan.
- Melt the chocolate in a double boiler.
- Mix Vignoli Everyday Kitchen Olive Oil and Vignoli Chili Pepper Infused Extra Virgin Olive Oil together.
- Mix together egg yolks, sugar, milk, chocolate mixture, and flour.
- Fold in whipped egg whites, pour mixture into pan, and bake for 25-30 minutes at 180°C.

