1. 1 ½ cup of all-purpose flour
  2. ¾ teacup of LACON extra virgin olive oil
  3. 4 eggs
  4. 1 ½ cup of sugar
  5. 6 full tbsp of cocoa
  6. 1 cup of water
  7. 1 orange (the zest and the juice)
  8. 3 ½ tsp baking powder



Put the olive oil, the cocoa, the water and one cup of sugar in a cooking pot and let them boil while stirring, until they dissolve. As soon as they boil remove from the heat and stir until the mixture stands. Let it cool. Keep a cup of the mixture to use it as a syrup. Pre-heat the oven at the resistance to 175 degrees. Whip the eggs in a bowl with the rest of the sugar until they become bulky. Add the orange zest and the cacao mixture that’s left in the pot. Blend the baking powder with the flour and add it to the mixture. Empty the mixture in a 26cm buttered and floured cooking pan and bake for 30 minutes without shaking it or piercing it at all. Take it out of the oven and let it cool. Add again the cacao mixture we have kept in the pot, add the orange juice and put it again in the fire to slightly boil. Mark the chocolate pie into squares and pour the syrup all over.