5 oz. quality bittersweet chocolate
1/3 cup + 1 tbs. Blood Orange Agrumato Olive Oil
1/2 cup sugar
3 large eggs
1/2 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder
A pinch of sea salt
Preheat oven to 375.
Grease an 8-inch round baking pan with a teaspoon of blood orange olive oil. Line bottom with a round of parchment paper and grease the paper with remaining olive oil.
In a double boiler, melt finely chopped chocolate with Blood Orange Agrumato Olive Oil. Remove from heat and whisk in the sea salt and sugar. Add eggs one at a time, whisking well after each addition. Sift the cocoa powder over the chocolate and whisk until just combined.
Pour batter into prepared pan and bake in middle of over for 20-23 minutes, or until top has formed a thin crust. Cool cake in pan on a rack for 5 minutes and invert onto a serving plate. Drizzle cake with a small amount of Blood Orange Agrumato or dust cake with additional cocoa powder and serve with tangerine sorbet, whipped cream or vanilla gelato.