- 3/4 cup Filippo Berio Extra Light Olive Oil plus some for the pan
- 4 (1 ounce) squares unsweetened chocolate, chopped
- 1 cup flour
- 1 teaspoon baking powder
- Pinch of salt
- 1 3/4 cups sugar
- 4 eggs
- 2 teaspoons vanilla extract
- Preheat the oven to 350 degrees F. Coat a 10-inch round springform pan with oil.
- Put the chocolate in a small microwaveable bowl. Microwave for 2 minutes. Stir. If lumps remain, microwave for about 20 seconds. Stir and set aside. On a sheet of waxed paper, combine the flour, baking powder, and salt. Stir to mix; set aside.
- In the bowl of an electric mixer, beat the oil and sugar until combined. Beat in the eggs, one at a time. Add the melted chocolate and the vanilla. Reduce the mixer speed to low. Add the reserved dry ingredients. Mix just to incorporate. Spoon into the prepared pan. Spread evenly.
- Bake for about 45 minutes, or until a toothpick inserted into the center comes out clean. Remove to a rack to cool. Remove the outer ring of the pan. Sprinkle with confectioners' sugar just before serving.