- 1/2 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking powder
- 9 ounces bittersweet chocolate
- 1 1/2 sticks (6 ounces) unsalted butter
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1/3 cup sugar
- 4 large eggs, lightly beaten
- Hot water
- Salted roasted almonds and vanilla ice cream, for serving
How to make this recipe
Preheat the oven to 350°. Butter and flour an 8-inch round cake pan. Line the bottom with parchment paper and butter and flour the paper.
In a small bowl, whisk the flour with the salt and baking powder. Chop the chocolate and, in a large microwave-safe bowl, heat it with the butter at high power in 30-second intervals until the chocolate is melted. Whisk in the 2 tablespoons of olive oil and the sugar. Add the eggs and whisk until smooth. Whisk in the dry ingredients until evenly combined. Pour the batter into the prepared cake pan.
Set the cake pan in a small roasting pan. Transfer the roasting pan to the center of the oven. Carefully pour enough hot water into the roasting pan to reach one-third of the way up the side of the cake pan. Bake for about 40 minutes, until the <em>budino</em> is firm to the touch and a toothpick inserted in the center comes out with a few moist crumbs attached. Transfer the cake pan to a rack and let cool for 30 minutes.
Run a knife around the <em>budino</em> and invert it onto a plate. Peel off the paper and invert the <em>budino </em>again. Cut into wedges and serve with roasted almonds and vanilla ice cream drizzled with olive oil.