Flourless Dark Chocolate & Olive Oil Slab with Smoked Salt Ganache
A ridiculously rich, single-layer chocolate slab that earns its weekend status by requiring zero pastry skills. We bake a dense, fudgy base, then pour over a slick, emulsified olive oil ganache. Smoked sea salt provides the final contrast.
Save a copy to your collection for editing
Timeline
Ingredients
- 350 g Dark chocolate (70% cocoa)(Divided (200g for cake, 150g for ganache), finely chopped)
- 140 g Extra-virgin olive oil(Divided (120g for cake, 20g for ganache), choose a fruity variety)
- 150 g Light brown sugar
- 4 Large eggs(Room temperature)
- 5 g Vanilla extract
- 10 g Espresso powder
- 30 g Dutch-process cocoa powder
- 2 g Kosher salt
- 120 g Heavy cream
- 3 g Smoked sea salt flakes(Maldon or similar)
Instructions
- 1
Preheat oven to 325°F (160°C). Wipe your counter, then line a 9x9-inch baking pan with parchment paper. Leave an overhang for easy removal.
5 min
Tip: Secure the parchment flaps to the outside of the pan with small pieces of painter's tape so they don't fold into the batter.
- 2
In a heatproof bowl set over simmering water, melt 200g dark chocolate and 120g extra-virgin olive oil. Stir until smooth, then whisk in 10g espresso powder. Remove from heat and let cool slightly.
5 min
Tip: We want fluid chocolate, but it shouldn't be piping hot. We are avoiding scrambled eggs in the next step.
- 3
In a stand mixer fitted with the whisk attachment, beat 4 large eggs, 150g light brown sugar, and 5g vanilla extract on high speed for 5 minutes.
5 min
Tip: Watch the clock. The mixture should become pale, thick, and triple in volume. This aeration is the only lift our cake gets.
- 4
Gently pour the cooled chocolate mixture into the whipped eggs, folding with a rubber spatula. Once mostly combined, sift in 30g Dutch-process cocoa powder and 2g kosher salt. Fold just until no dry streaks remain.
5 min
Tip: Do not overmix. Be gentle to keep the air you just whipped into the eggs.
- 5
Pour the batter into your prepared pan and smooth the top. Bake for 22-25 minutes. Transfer the pan to a wire rack and let cool completely (about 1 hour).
25 min
Tip: Precision is freedom: the edges should be set, but the center must still have a slight jiggle. Pull it at 22 minutes for maximum fudge texture.
- 6
Once the cake is fully cooled, build the ganache. Heat 120g heavy cream in a small saucepan until just simmering—do not boil. Place the remaining 150g dark chocolate in a heatproof bowl. Pour the hot cream over the chocolate. Do not touch it for 2 minutes.
5 min
Tip: Giving the chocolate time to melt passively ensures a smooth, unbroken emulsion.
- 7
Using a whisk, begin stirring the ganache from the very center in tight circles, slowly working your way outward until a glossy, dark core forms. Whisk in the remaining 20g extra-virgin olive oil.
5 min
Tip: We're not adding steps—just improving decisions. Emulsifying oil at the end keeps the ganache slick and sliceable even when fridge-cold.
- 8
Pour the warm ganache directly over the cooled cake slab, tilting the pan so it levels out into a mirror finish. Sprinkle aggressively with 3g smoked sea salt flakes. Transfer to the fridge to set for at least 2 hours.
120 min
Tip: Let it cool. Future you deserves clean slices. Use a hot, dry knife when it's time to serve.
Chef's Notes
Contrast is the secret ingredient here. The deeply bitter, earthy espresso and dark chocolate need the fruity fat of the olive oil and the aggressive, campfire crackle of the smoked salt to become three-dimensional. Relying on an olive oil emulsion for the topping guarantees a dessert that travels perfectly and maintains its silky texture straight from the fridge.
Frequently Asked Questions
How long does Flourless Dark Chocolate & Olive Oil Slab with Smoked Salt Ganache take to make?
Flourless Dark Chocolate & Olive Oil Slab with Smoked Salt Ganache takes about 45 minutes total. That includes 20 minutes of prep and 25 minutes of cooking.
How many servings does this recipe make?
This recipe makes 12 servings.
What skill level is needed for Flourless Dark Chocolate & Olive Oil Slab with Smoked Salt Ganache?
This recipe is rated easy — it's beginner-friendly and straightforward.
What ingredients do I need for Flourless Dark Chocolate & Olive Oil Slab with Smoked Salt Ganache?
The main ingredients are: Dark chocolate (70% cocoa), Extra-virgin olive oil, Light brown sugar, Large eggs, Vanilla extract, Espresso powder, Dutch-process cocoa powder, Kosher salt, Heavy cream, Smoked sea salt flakes.
What type of meal is Flourless Dark Chocolate & Olive Oil Slab with Smoked Salt Ganache?
Flourless Dark Chocolate & Olive Oil Slab with Smoked Salt Ganache is categorized as: dessert.
Ask Theo Glass a question
Sign in to chat about this recipe, get cooking tips, and ask for substitutions.
Sign in to chat