Our molten chocolate olive oil cakes are not only easy to put together but incredibly tasty and filled with chocolate! Enjoy topped with raspberries or ice cream.
Preheat oven to 450°F.
Grease four small molds (a cupcake tin or ramekins will work) with Colavita olive oil and dust with flour. Shake off excess flour.
In a medium mixing bowl, combine cocoa powder, sugar, and vanilla. Add boiling water. Whisk to combine.
Add Colavita olive oil and eggs to the chocolate mixture and whisk together.
In a different bowl, combine flour, baking soda, and sea salt and mix to combine. Add the dry ingredients to the wet and mix together until well combined.
Pour batter into prepared molds. Put the molds on a rimmed baking sheet and bake until the cakes have puffed up a bit, the tops are barely set and the cakes still jiggle slightly when shaken, 7 to 9 minutes (better under-baked than overbaked). Let sit for 1 minute.
Put a plate on top of the molds and carefully invert them onto the plate. Let them sit for 10 seconds, then lift up the ramekin. Serve immediately, with ice cream, sorbet or whipped
Servings 6