These flourless cakes are simple, deeply chocolatey and made with ingredients that speak for themselves. Served warm with vanilla ice cream and our Maple Macadamia Caramel truffle bar, they're an invitation to savour what already feels good.

Individual Flourless Chocolate Cakes / (dairy free, grain and gluten free) / Makes 4

INGREDIENTS:

½ cup 9110g) extra virgin olive oil

1 cup (170g) Loco Love Dark Chocolate Drops

½ cup (90g) coconut sugar

1/3 cup (33g) cocoa/cacao powder

2 tsp vanilla extract

1 tsp espresso powder, optional 

Pinch salt

3 eggs, at room temperature 

Loco Love Maple Macadamia Caramel Truffle bar

Vanilla bean ice cream 

METHOD:

1. Preheat oven to 180C. Grease 4 x ramekins and set aside.
2. Add olive oil and chocolate to a heat-proof bowl. Bring 2cm water in a small saucepan to the boil, then sit the bowl on the rim on the saucepan and reduce heat to low and leave until just melted, stirring occasionally. Remove from the heat and set aside to cool for 5 minutes. 
3. Add coconut sugar, cocoa, vanilla, espresso and salt to the chocolate bowl and whisk until smooth. 
4. Separate the egg yolks and egg whites into 2 bowls. Add egg yolks to the chocolate bowl and mix through, until smooth. 
5. In a separate bowl beat the egg whites, to form soft peaks. Add 1/3 of the egg whites and fold through. Add the remaining egg whites and gently fold through. Use a rubber spatula to gently fold and mash together, being mindful of keeping the mixture aerated. 
6. Spoon between the ramekins then bake for 25-30 minutes. The top should look cooked and firm, but the centre should still be slightly gooey- check with a skewer. A little runny batter on the skewer is ok. 
7. Cool for 5 minutes then top with a scoop of ice cream, a sprinkle of flakey salt and ½ a loco love macadamia bar. 

Recipe by: @panaceas_pantry
panaceaspantryblog.com