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There’s a certain joy in crafting a dessert that feels indulgent yet whispers of health, and that’s exactly what this Flourless Chocolate Olive Oil Cake with Cardamom, Pears, and Hazelnuts offers. Imagine the warm aroma wafting through your kitchen as bittersweet chocolate melts and mingles with fragrant cardamom. This cake is a delightful luxurious treat that caters to both your sweet tooth and your desire for wholesome ingredients.

When I first created this recipe, I was searching for a dessert that could impress guests without the hassle of complicated preparations. The tender pears bring a succulent richness, while the hazelnuts add a satisfying crunch. And let’s not forget, it’s entirely gluten-free and plant-based, making it a perfect choice for a diverse gathering or a simple weeknight indulgence. Pair it with a cozy cup of tea or coffee, and you have yourself a moment of pure bliss. Ready to dive into this flavorful adventure? Let’s get baking!

Why Choose Flourless Chocolate Olive Oil Cake?

Indulgence, without the guilt! This cake is a celebration of flavors, blending rich chocolate with aromatic cardamom and fresh pears for a unique dessert experience.
Gluten-Free and Plant-Based: Ideal for everyone, this recipe accommodates various dietary needs without skimping on taste.
Easy Steps: Minimal prep and fuss mean you can whip this up in no time, making it perfect for unexpected guests.
Texture Harmony: Enjoy a fudgy interior paired with luscious pears and crunchy hazelnuts on top, elevating every bite.
Versatile Dish: Change up the ingredients by swapping in your favorite nuts or fruits, allowing for endless creativity.
Elevate your dessert game with this delightful dish, and for more scrumptious ideas, check out our healthy dessert recipes.

Flourless Chocolate Olive Oil Cake Ingredients

Note: Gather these ingredients for a sumptuous Flourless Chocolate Olive Oil Cake with Cardamom, Pears, and Hazelnuts!

For the Cake

Bittersweet Chocolate Chips – Provides rich chocolate flavor; opt for dark chocolate for an even deeper experience.
California Olive Ranch Arbosana Olive Oil – Replaces butter, adding a delightful nutty essence that complements the cake beautifully.
Coconut Sugar – A sweetener with a lower glycemic index; maple syrup can be used as a great alternative if you prefer.
Almond Meal – Maintains the cake’s structure while keeping it flourless; consider using ground hazelnuts for a different twist.
Eggs (3 total, divided) – Essential for structure and leavening; be sure to whip the egg whites until stiff peaks form for the best result.
Vanilla Extract – Enhances the overall flavor; choose pure vanilla for the richest aroma.
Salt – A little pinch is crucial for balancing sweetness in this decadent cake.
Ground Cardamom – Offers warm, aromatic spice; substitute with cinnamon to create a different flavor profile.
Anjou Pears (2, thinly sliced) – Bring moisture and added sweetness; other soft, sweet pears can easily stand in for this variety.
Chopped Hazelnuts (½ cup) – Provides a delightful crunch; if desired, almonds or pecans can be swapped in.

What are you waiting for? Collect these ingredients and let’s create a dessert that is both decadent and nourishing!

How to Make Flourless Chocolate Olive Oil Cake

Prepare the Pan: Preheat your oven to 350°F. Line a 9-inch springform pan with parchment paper and brush it lightly with olive oil to prevent sticking.
Melt Chocolate: In a double boiler over simmering water, melt the bittersweet chocolate chips. Stir gently until the mixture is smooth and glossy, inviting you to the next step.
Combine Ingredients: In a mixing bowl, whisk together the olive oil, coconut sugar, almond meal, egg yolks, vanilla, salt, and cardamom. Once blended, fold in the melted chocolate until the batter is luxuriously smooth.
Whip Egg Whites: In a stand mixer, whip the egg whites until they form stiff peaks that stand strong. This action adds lightness to our rich cake!
Incorporate Whipped Egg Whites: With gentle care, fold the whipped egg whites into the chocolate mixture. This step is crucial for maintaining airiness, so do it slowly until fully combined.
Bake: Pour the luscious batter into the prepared pan, smoothing out the top. Layer the sliced pears beautifully on top and sprinkle with chopped hazelnuts. Bake for 45-50 minutes, or until a toothpick comes out mostly clean.
Cool and Serve: Allow the cake to cool in the pan before carefully removing it. Serve it at room temperature, allowing all those beautiful flavors to mingle.

Optional: Dust with a sprinkle of powdered sugar for an elegant touch before serving.

Exact quantities are listed in the recipe card below.

What to Serve with Flourless Chocolate Olive Oil Cake with Cardamom, Pears, and Hazelnuts?

Bring this delightful dessert to life by pairing it with the perfect accompaniments to enhance your dining experience.

Vanilla Ice Cream: A scoop adds creamy richness that contrasts beautifully with the fudgy cake, creating a delightful melt-in-your-mouth experience.
Fresh Berries: Raspberries or strawberries provide a vibrant, tart note that brightens the chocolate’s richness, adding a refreshing balance to every bite.
Whipped Cream: Light and airy, a dollop of freshly whipped cream elevates the dessert with its fluffy texture while complementing the cake’s chocolatey depth.
Espresso or Coffee: A strong cup of coffee enhances the chocolate flavor, providing a robust undertone that beautifully offsets the cake’s sweetness.
Spiced Chai Tea: The warming spices of chai harmonize with the cardamom, wrapping you in comfort as you savor each bite, providing an aromatic touch that dances on the palate.
Chocolate Ganache Drizzle: For those who crave more chocolate, a rich ganache adds an extra layer of decadence, making every slice even more indulgent.
Toasted Nuts: Sprinkle crushed hazelnuts on top for an extra crunch and nutty flavor that perfectly complements the cake, adding texture and depth to your plate.
Coconut Whipped Cream: For a dairy-free option, light and fluffy coconut whipped cream offers a tropical twist that pairs incredibly well with the warm spice of cardamom in the cake.

Make Ahead Options

These Flourless Chocolate Olive Oil Cake with Cardamom, Pears, and Hazelnuts are perfect for meal prep enthusiasts! You can prepare the batter up to 24 hours in advance by mixing all the ingredients (excluding the egg whites) and storing it in the refrigerator to maintain its freshness. Additionally, the sliced pears can be prepped ahead and stored in an airtight container with a sprinkle of lemon juice to prevent browning. When you’re ready to bake, simply whip the egg whites until stiff peaks form, fold them into the chilled batter, pour into the springform pan, and bake as directed. This way, you’ll enjoy effortless, restaurant-quality results right when you need them!

How to Store and Freeze Flourless Chocolate Olive Oil Cake

Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days to maintain its soft texture and rich flavor.

Fridge: If you prefer a chilled dessert, refrigerate the cake for up to a week, wrapped in plastic wrap to avoid drying out.

Freezer: For longer storage, freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and then foil to protect against freezer burn.

Reheating: To enjoy, thaw overnight in the refrigerator and serve at room temperature, or warm individual slices in the microwave for a few seconds for a melty experience.

Expert Tips for Flourless Chocolate Olive Oil Cake

Whip to Perfection: Ensure egg whites are whipped to stiff peaks; this is vital for achieving that light and airy texture in your flourless chocolate cake.
Gentle Folding: When combining whipped egg whites with the chocolate mixture, fold gently to retain air; overmixing can deflate the batter.
Check for Doneness: Use a toothpick tested in the center; it should come out mostly clean, but a few moist crumbs are okay—this means your cake is perfectly fudgy.
Cooling is Key: Allow the cake to cool completely in the pan before removing; this helps set the texture and enhances flavors.
Avoid Overbaking: Keep a close eye on the baking time; overbaking can lead to a dry cake, so set your timer and check a bit early.

Each of these tips ensures your Flourless Chocolate Olive Oil Cake with Cardamom, Pears, and Hazelnuts is a true delight!

Variations & Substitutions for Flourless Chocolate Olive Oil Cake

Feel free to embrace your creativity in the kitchen and customize this cake to your taste!

Nut-Free: Substitute almond meal with sunflower seed flour for a nut-free version that still has great texture.
Coconut Flour: Swap almond meal for coconut flour, adjusting liquids slightly, to give your cake a pleasant coconut undertone.
Sweetness Adjustments: Use stevia or monk fruit sweetener to lower overall sugar for a more diabetic-friendly option.
Richer Chocolate: For a more intense chocolate flavor, replace bittersweet chocolate chips with unsweetened dark chocolate, balancing sweetness as needed.
Spice It Up: Add a dash of cayenne pepper to the chocolate mixture for a delightful hint of warmth and intrigue.
Different Fruits: Try swapping pears for ripe bananas or fresh peaches; both will offer a unique and delicious fruity twist.
Crunchy Alternatives: If you’re looking for an alternative to hazelnuts, use pistachios or walnuts to bring a new flavor and texture to the cake.
After-bake Toppings: Consider drizzling melted dark chocolate or a tangy berry sauce over the cooled cake for an extra touch of decadence.

These delightful variations ensure every bite of your cake can feel like a fresh adventure!

Flourless Chocolate Olive Oil Cake with Cardamom, Pears, and Hazelnuts Recipe FAQs

How do I choose ripe pears for this recipe?
Absolutely! Look for pears that yield slightly to gentle pressure when you squeeze them—a sign they’re ripe and sweet. Avoid any that have dark spots or are overly soft, as they may be overripe. Anjou and Bosc pears work wonderfully here, but you can use any soft, sweet variety that catches your eye!

What is the best way to store leftovers?
For storing your delightful Flourless Chocolate Olive Oil Cake, keep it in an airtight container at room temperature for up to 3 days to maintain the moisture and flavor. If you wish to prolong its life, you can refrigerate it for up to a week. Just make sure to wrap it well to avoid drying out!

Can I freeze this cake, and if so, how?
Sure thing! Freezing is a great way to keep your Flourless Chocolate Olive Oil Cake fresh. To do this, wrap it tightly in plastic wrap, followed by aluminum foil, and store it in the freezer for up to 3 months. When you’re ready to enjoy it again, just thaw it overnight in the fridge, then bring it to room temperature before serving for the best texture.

What should I do if the cake cracks while baking?
Very common! If your cake cracks, don’t worry—this usually happens due to baking at too high a temperature or when the batter is overmixed. To help avoid this, ensure that you’re gently folding the egg whites into the batter to keep airiness intact, and be careful not to open the oven door too early. A delicious icing can always cover those little imperfections if needed!

Is this cake suitable for those with nut allergies?
While this Flourless Chocolate Olive Oil Cake contains almond meal and hazelnuts, you can easily swap these out for other gluten-free flour options like oat flour or leave the nuts out for a nut-free version. Just be mindful of any cross-contamination if you’re serving someone with severe nut allergies.

How can I add different flavors to the cake?
If you’re feeling adventurous, you can infuse the cake with even more flavor by altering the spices. Consider adding a dash of cinnamon or nutmeg for a twist on the original warmth of cardamom. You can also switch out the pears for other fruits like apples or berries to create your own delightful variation!