Olive Oil Chocolate Cakes
This is a no-brainer when I'm entertaining or just having a dark week. I make a batch (4 ramekins) on Monday, bake one off for myself right there, and save the rest for Tuesday, Wednesday, and Thursday. (Friday is for a pint of Ben & Jerry's and a bottle of Scotch...fetal position, drool on chin.) If the thought of adding olive oil to your dessert weirds you out, then feel free to substitute with a stick of melted butter; but for me, the subtle fruitiness adds a third note and somehow makes the chocolate even more luxurious and godlike—dairy- and gluten-free to boot.
4 ounces dark, dark chocolate
1/2 cup sugar
1 teaspoon vanilla
1/2 cup olive oil
Melt the chocolate in the microwave and set aside to cool slightly. In a separate bowl, whisk together the eggs, sugar, salt, vanilla, and olive oil until light and fluffy. Fold in the chocolate. Pour the batter into 4 oiled ramekins and bake at 400 degrees F for 15 minutes. The tops should be slightly cracked and chewy like macarons; the insides hot, gooey, and decadent.
Serve with ice cream and raspberries. Your darks and twisties are at bay for the night.