• 1 stick unsalted butter
  • 4 Tbsp. + 1 tsp. ABQ Olive Oil Company Blood Orange Olive Oil
  • 1 Tbsp. fresh orange zest
  • 6 oz. 60% or more dark chocolate, chopped
  • 1/2 cup cocoa powder
  • 2 cups granulated sugar
  • 2 Tbsp. ABQ Olive Oil Company Dark Chocolate Balsamic Vinegar
  • 1/2 tsp. sea salt
  • 5 large eggs, whisked
  • 1/4 cup all-purpose flour


Preheat oven to 325.

Using a tsp. of blood orange olive oil, grease a 9×13 baking pan. Line pan with parchment, or lightly coat with flour. In a large bowl, over a double boiler, slowly melt the butter with the dark chocolate. Stir constantly until completely melted. Remove from the heat & stir in the blood orange olive oil, eggs, chocolate balsamic, orange zest & sugar. Mix well.

Whisk together the flour, cocoa powder & salt, & add the wet ingredients. Fold until there are no visible dry spots. Pour into pan and bake on center rack for approx. 30 minutes. Allow to cool in the pan for 15 minutes before cutting.

Delicious additions: Sprinkle with Australian Finishing Sea Salt and/or Drizzle with Raspberry Sauce.

Serving: 10 – 12

Original recipe and photo by Veronica Foods.