Featured Recipes

Chocolate Olive Oil Torte

From Pastry Chef Holly Gale
Hearth Patisserie, Cleveland, OH

Chocolate Olive Oil Torte hero image


Makes 1 6-inch (flourless + dairy free!) torte for 2-4 people

(double recipe for an 8-inch pan)


  • ½ cup sugar (100 g)
  • 2 eggs + 1 egg yolk
  • ½ tsp vanilla
  • ½ tsp salt
  • ½ tsp instant coffee or espresso powder
  • 2 Tbsp cocoa powder (20 g)
  • ½ cup dark chocolate (100 g)
  • ¼ cup TRULY® 100% Extra Virgin Olive Oil (56 g)

Olive Oil Ganache

  • 2 Tbsp TRULY® 100% Extra Virgin Olive Oil (20 g)
  • 4 oz chocolate (113 g)
  • 1 Tbsp honey (10 g)
  • ½ tsp rose extract (optional)
  • pinch of salt


  1. Preheat oven to 350 F.
  2. Whisk eggs, sugar, vanilla, and salt together in a medium-sized bowl.
  3. Sift cocoa powder and instant coffee into egg/sugar mixer and whisk together.
  4. Melt chocolate and olive oil together in a microwave-safe bowl. Heat 30 seconds at a time.
  5. Adding one half at a time, whisk chocolate/oil mixture into egg mixture.
  6. Pour into a 6-inch cake or tart pan lined with parchment paper.
  7. Bake at 350 F for about 28 minutes. It should still be a little loose in the middle but once set, it will be nice and dense.
  8. Allow to cool (center may fall a little), then remove from pan to glaze.
  9. For ganache, melt oil and chocolate together in microwave safe bowl. Heat 30 seconds at a time. (You'll have leftovers of the ganache. However, use that on your ice cream and it's like homemade "magic shell" chocolate sauce. You'll thank me later!)
  10. Add in honey, salt and rose extract.
  11. Pour over the torte and allow chocolate to crystalize (set).