Flourless Chocolate Blender Cakes

This is essentially a soufflé for people who aren’t perfectionists.

Basically if you whip melted chocolate up with eggs, and bake it, it’ll puff up. However, if you aren’t a super-obsessive French pastry chef who measures everything by weight and flawlessly whips egg whites in surgically clean bowls, the puff will fall. That’s why most of us don’t even attempt soufflés.

My question is: who cares if it falls?! The flavor will be just as good, and you’ll get a richer texture inside. I’m okay with that if you are–especially if we can do it all in a blender!

This dessert is all about the chocolate and my other favorite ingredient: olive oil. These two were made to be married, and it’s a sophisticated partnership. I leave it to you how much extra olive oil to drizzle, but if you want to accentuate the darkness of the dark chocolate, go ahead and pour on the oro liquido.

In addition to using olive oil instead of butter, we’re doing a healthy twist on a soufflé by using coconut milk instead of cream and just a touch of brown sugar. The coffee accentuates the flavor of the chocolate.

The recipe can easily be halved or doubled. I usually throw the cakes into the oven just as we sit down to dinner, and they tend to be done right on time for dessert. The seductive aroma of chocolate wafting from the kitchen will let you know when they’re almost ready.

Click here for recipe

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