8 Tbsp. unsalted butter
4 Tbsp. plus 1 tsp. Blood Orange Olive Oil
1 Tbsp. fresh orange zest
6 oz. 60%+ dark chocolate, chopped
1/2 c. cocoa powder
2 c. granulated sugar
2 Tbsp. Honeybell Orange White Balsamic
1/2 tsp. Kosher salt
5 large eggs, whisked
1/4 c. all-purpose flour
Preheat the oven to 325F. Using a teaspoon of Blood Orange Olive Oil, grease a 9x13 inch baking pan. Line pan with strip of parchment, cut to overhang the long sides of the pan. In a large bowl set over a double boiler, slowly melt the butter with the dark chocolate. Stir constantly until completely melted. Remove from the heat and stir in the Blood Orange Olive Oil, eggs, Honeybell Orange White Balsamic, orange zest, and sugar. Mix until well combined. Whisk together the flour and cocoa powder and add to the wet ingredients. Fold until there are no visible dry spots. Scrape batter into the prepared baking pan. Bake on the center rack of the oven for approximately 30 minutes or until a tester inserted in the center comes out with very moist crumbs. Allow to cool in the pan for 15 minutes. Lift out using the parchment and cool completely before cutting.
