Warm Chocolate Budino

So it was our wedding anniversary yesterday.  Can you believe it's been 3 years already?  We totally can't.  It's crazy how time flies when you're having fun!

So as usual, Michael cooked a delicious dinner featuring bison filets and I made a new chocolate dessert!  It was not very difficult to make and REALLY super yummy (totally my style!).  Who would think to serve this soft, rich, not-too-dense chocolate cake with drizzled olive oil and salted roasted almonds???  Food & Wine of course!  Definitely worth a try for those chocolate lovers out there.

INGREDIENTS
1/2 cup all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon baking powder
9 ounces bittersweet chocolate
1 1/2 sticks (6 ounces) unsalted butter
2 tablespoons extra-virgin olive oil, plus more for drizzling
1/3 cup sugar
4 large eggs, lightly beaten
Hot water
Salted roasted almonds and vanilla ice cream, for serving

Preheat the oven to 350°. Butter and flour an 8-inch round cake pan. Line the bottom with parchment paper and butter and flour the paper.

In a small bowl, whisk the flour with the salt and baking powder. Chop the chocolate and, in a large microwave-safe bowl, heat it with the butter at high power in 30-second intervals until the chocolate is melted. Whisk in the 2 tablespoons of olive oil and the sugar. Add the eggs and whisk until smooth. Whisk in the dry ingredients until evenly combined. Pour the batter into the prepared cake pan.

Set the cake pan in a small roasting pan. Transfer the roasting pan to the center of the oven. Carefully pour enough hot water into the roasting pan to reach one-third of the way up the side of the cake pan. Bake for about 40 minutes, until the budino is firm to the touch and a toothpick inserted in the center comes out with a few moist crumbs attached.

Transfer the cake pan to a rack and let cool for 30 minutes. Run a knife around the budino and invert it onto a plate. Peel off the paper and invert the budino again. Cut into wedges and serve with roasted almonds and vanilla ice cream drizzled with olive oil.