Blood Orange Chocolate Wave Cake – Gluten Free

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Blood Orange Chocolate Wave Cake – Gluten Free

Feb 2, 2024 | Recipe, Dessert

This elegant, delicious, airy cake is both gluten and dairy-free.  The mousse-like texture of the cake seems to just melt in your mouth.  When it is released from the springform pan it is a unique and beautiful-looking baked creation.    


  • 1/2 Cup More Than Olives Blood Orange Olive Oil, (plus 2 Tablespoons for springform pan)
  • 10 Ounces Semi-Sweet Chocolate, coarsely chopped
  • 3 Tablespoons Amaretto or Dark Rum
  • 6 Large Eggs, separated
  • 1/2 Cup Almond Flour
  • 1 teaspoon Diamond Crystal Kosher Salt
  • 1/2 Cup Extra Fine Baker’s Sugar, (plus 2+ Tablespoons for sprinkling on cake)
  • Water



Blood Orange Chocolate Wave Cake ingredientsPrepare the oven & springform pan: Arrange an oven rack in the center position and preheat the oven to 350°F. Brush the bottom and sides of a 9” springform pan with the reserved  2 tablespoons of More Than Olives Blood Orange Olive Oil. Make sure to coat the bottom and the sides all the way to the rim. Dust the inside of the pan with the 2 tablespoons of reserved sugar. Again, make sure to coat the entire bottom and the sides all the way up. The sugar on the sides of the pan helps the cake to rise above the rim. Tap out any excess sugar. Set the pan aside.

Create the chocolate mixture: In a large heatproof bowl, combine the chocolate, More Than Olives Blood Orange Olive Oil, Amaretto, and ¼ cup of water (2 oz / 57g). Fill a medium saucepan with about 1 inch of water and bring to a simmer. Reduce the heat to maintain heat to radiate from the water. Set the bowl over the pan (the bottom shouldn’t touch the water). Stir the mixture often with a heatproof spatula just until the chocolate is melted and the mixture is completely smooth. You want the chocolate to slowly melt and blend with other ingredients. Remove the bowl from the heat and set aside to cool slightly.

Thoroughly whisk the yolks into the cooled chocolate mixture. It might begin to look separated, which is normal. Whisk in the almond flour until the mixture comes back together and looks smooth and glossy. It might look a little gritty from the almond flour. Set the bowl aside.

Create the meringue: In a stand mixer fitted with the whisk attachment (or in a large bowl, if using a hand mixer), beat the egg whites and salt on low speed to just to begin to froth the whites. Increase the speed to medium-high and beat until the whites form soft peaks. Gradually add ½ cup of the sugar (3.5 oz / 100g) in a slow, steady stream, beating constantly. Once all the sugar is added, increase the mixer to high and continue to beat just until the meringue is very dense and glossy and forms a stiff peak off the end of the whisk. Add in the vanilla and beat just until incorporated. Try not to overbeat the meringue, since this will make it difficult to fold into the chocolate mixture. Watch it closely for any sign of the surface changing from glossy to matte, you want it very stiff but still glossy and smooth.

Create the cake batter: Transfer about one-quarter of the meringue to the bowl with the chocolate mixture and whisk until a few streaks remain. Add the remaining meringue in 2 additions, gently folding it into the chocolate mixture with a large flexible spatula. Gently using the folding method of blending the chocolate with the meringue will maintain the airiness of the batter.  Don’t worry if a few streaks of meringue remain in the batter; it’s preferable to mix it less rather than more.

Fill the pan and bake: Gently pour the batter into the prepared pan and smooth the top. Sprinkle the entire surface with the remaining 2+ tablespoons sugar. Bake until the top is crisp, the cake has dramatically risen, and a cake tester or long toothpick inserted into the center comes out mostly clean with just a few moist crumbs. About 30 to 35 minutes. Remove the pan from the oven and let the cake cool completely on a wire rack. It will gradually fall and slump in places, making wavy lines all the way around the top of the cake.Blood Orange Chocolate Wave Cake with bottle

Prepare for serving: When the cake has completely cooled, run a long paring knife or small offset spatula around the edge of the cake to insure it is loosened from springform pan. Remove the outer ring of the pan and place the cake on your serving plate. The cake can be served on its own or you can dress it up by adding a dollop of fresh whipped cream, a few raspberries and drizzle of More Than Olives Chocolate Raspberry Balsamic.  Yummy!!

The cake, well wrapped and stored at room temperature, will keep up to 3 days but is best served on the first or second day.


More Than Olives

At More Than Olives we thoughtfully select specialty foods that will enhance your kitchen culinary experiences. We continue to look for new products and we welcome you to visit our Folsom store for tasting experiences.

“This is a great little place. The staff is super friendly and helpful. We were visiting from GA and couldn’t take the large bottles of oil or vinegar back with us on the plane so they helped us pick out our favorites and shipped them to us. It all arrived in perfect condition. Everything is so good but our favorite is the Sex on the Beach balsamic vinegar! If you’re in Folsom you have to go! ❤️”
Jennifer Pearson

“The olive oils and vinegars are so tasty. I love how easy it is to refill the bottles. I am looking forward to salads, marinades and more this summer as fresh fruits and vegetable become available. Love the staff and love the quality of the products.”
Tonia Nichols

“Delicious and aromatic California olive oils and highly flavorful balsamic vinegar varieties! The employees are always friendly and helpful. I really appreciate that I can refill bottles too.”
Felicia James