Nigella is a guest judge in Aussie Masterchef, this dessert was one of 4 she set out for a pressure test. It looked great, internet came to help and within minutes we had a beautiful dessert after our carbonara this evening. I am not a chocolate freak, but I loved it and easily finished the whole espresso cup. For 4 such portions one needs 75 g of good, dark chocolate, melted and slightly cooled. To that 50 ml of equally good extra virgin olive oil goes in, I use the Tuscan one I get from Sainsbury’s now, but used to bring it over from Italy. 2 eggs, yolks whipped with 25 g of caster sugar and a pinch of flaky salt, whites whipped with a much bigger pinch of flaky salt. Once the yolks are pale and fluffy, chocolate and olive oil mixture. Then the whipped whites, in 3 parts, gently, not to lose the air. Into the espresso cups. And they get chilled for at least 20 minutes.

A keeper!!!!! 🙂