Shoshana, I have made chocolate cake with pure extra-virgin olive oil and I used the recipe on the Hershey's Unsweetened Cocoa Powder container. (I made my cake eggless by substituting yoghurt for the eggs). The taste? Couldn't tell any difference from using olive oil instead of my usual sunflower oil. I think you can try the olive oil for your flourless cake. I love the combination of olive oil and chocolate, although some people are more sensitive to it (and it largely depends on the quality/flavors of the olive oil you use!), but great ideas, Marie! Kim@KAF

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