by Anna Francese Gass May 14, 2020 0 Comments

Chef and cookbook author, Anna Francese Gass, developed this incredible flourless chocolate olive oil cake using Kosterina Original EVOO and our Nuts, Cinnamon & Honey Dark Chocolate bar. She added a cinnamon mascarpone cream topping and it couldn't be more perfect.  



8 ounces chocolate, 60% dark

½ cup Kosterina Original Extra Virgin Olive Oil

5 large eggs, separated

½ cup granulated sugar

1 teaspoon ground cinnamon

1 teaspoon espresso powder

1 teaspoon honey

¼ cup black cocoa powder

¼ cup cocoa powder

1 Kosterina Nuts, Cinnamon & Honey Dark Chocolate Bar


Mascarpone Topping

1 cup heavy cream

4 ounces mascarpone cheese

3 teaspoons confectioners sugar

ground cinnamon, for garnish



  1. Preheat the oven to 350 degrees.
  2. Prepare a double boiler and melt the dark chocolate with olive oil. Mix to combine and set aside and allow to cool.
  3. Separate the eggs into two large bowls.
  4. Add sugar to egg whites and beat until increased in volume and very frothy, about 3 to 4 minutes.
  5. To the yolks, add the cinnamon, espresso powder and honey and mix to combine.
  6. Add the cooled chocolate to the eggs and combine. Add the cocoa powders and mix again.
  7. Fold in the egg white/sugar to the chocolate mixture and gently mix to combine.
  8. Chop up the Kosterina chocolate bar into the batter and mix again to combine.
  9. Line a springform pan with parchment and grease sides with butter or cooking spray.
  10. Pour the batter into the pan and spread evenly to cover the bottom.
  11. Bake for 25 minutes and then remove from oven.
  12. Allow to cool in pan for another 10 minutes before moving from the pan and serving.
  13. Serve with chopped pistachios, a dollop of mascarpone cream and a sprinkle of cinnamon.


Mascarpone Cream


1 cup heavy cream

4 ounces mascarpone

2 Tablespoons confectioners sugar

  1.  Beat all the ingredients together until it begins to get stiff. Serve on cake.
Anna Francese Gass
Anna Francese Gass

Anna Francese Gass grew up in a small town on the Rhode Island shore, before moving to New York City to study at New York University. After a stint in the corporate world, she decided she was much happier in the kitchen instead of an office cubicle. She quit her fast paced sales job and enrolled in Culinary Arts at the French Culinary Institute (now ICC) to follow her dream to cook professionally. Soon thereafter, she found her niche in the test kitchens of Martha Stewart Living, Whole Foods and Mad Hungry. Currently, she is a regular contributing editor and recipe tester for Food52, Chowhound and contributing writer for She is currently celebrating the release of her first cookbook, Heirloom Kitchen - Heritage Recipes and Family Stories From The Tables of Immigrant Women. She has created a successful blog, and Instagram @annafgass.

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