Ingredients

• 1 1/2 cups cake flour
• 1/4 cup finely ground almonds
• 1/4 teaspoon salt
• 2 teaspoons baking powder
• 1 cup granulated sugar
• Zest from two lemons
• 3 large eggs
• 1/4 cup freshly squeezed lemon juice
• Scant 1 cup of full-fat unsweetened Greek yogurt
• 2/3 cup extra virgin olive oil
• Powdered sugar to top the cake

Directions

Step 1

Preheat the oven to 375°F. Grease and flour a 9-inch cake pan.

Step 2

In a medium bowl mix together the flour, ground almonds, salt, and baking powder.

Step 3

Massage the lemon zest into the sugar by rubbing it with your fingers, allowing the sugar to become infused with the zest’s flavor.

Step 4

In a separate bowl, beat the sugar and eggs on medium high for about 2 minutes, using a hand mixer or stand mixer. Whisk in the lemon juice and Greek yogurt on low speed. While the mixer is running, add the olive oil in a thin stream. When the oil is incorporated, fold in the flour mixture by hand, using a rubber spatula. Stop mixing as soon as everything is combined; don’t overmix.

Step 5

Pour the batter into the prepared cake pan and bake about 50 minutes or until a toothpick inserted in the middle comes out with only a few crumbs. Cool on a wire rack for 20 minutes, then remove from the cake pan. Cool completely. Dust the top lightly with powdered sugar before serving.

Ingredients

• 10 ounces high-quality 72% cacao bittersweet chocolate, finely chopped, or chocolate chips
• 8 large pasteurized eggs, separated, at room temperature
• 3/4 cup granulated sugar
• 1/2 cup extra virgin olive oil
• 1 teaspoon instant coffee granules dissolved
• in 2 tablespoons boiling water
• Grated zest of 1 small orange (optional)
• 1/4 teaspoon kosher salt

Directions

Step 1

Place the chocolate in a microwave-safe bowl and melt in a microwave, stirring after each 10-second increment, until smooth, about 1 1/2 minutes. Let cool slightly.

Step 2

Place the egg yolks and 1/2 cup sugar in a medium bowl and whisk until pale yellow. Whisk in the olive oil, coffee, zest, if using, and salt until combined. Add the melted chocolate and whisk until smooth.

Step 3

Beat the egg whites in the bowl of a stand mixer or with a hand mixer until soft peaks form. Gradually sprinkle in the remaining 1/4 cup sugar and beat just until stiff peaks form. Add a generous spoonful of the egg white mixture to the chocolate mixture. Stir firmly until completely incorporated. Pour the chocolate mixture into the bowl of egg whites. Gently fold with a large spoon or rubber spatula until completely combined.

Step 4

Divide the mousse into six 6-ounce ramekins or wine glasses and cover with plastic wrap. Refrigerate overnight.