Mediterranean Chocolate Cake
Makes 8 to 10 servings

1. For cake: Preheat oven to 350°F. Grease 9-inch round cake pan or 9-inch springform pan with olive oil. Line bottom of pan with parchment paper or waxed paper.

2. In a small bowl, combine flour, cocoa, baking soda, and cinnamon.

3. In a large bowl, whisk together eggs and salt until blended. Slowly whisk in granulated sugar and lemon peel until combined. Sift flour mixture over egg mixture; fold in with rubber spatula until blended. Fold in olive oil, 2 tablespoons at a time, until well blended. Pour into prepared pan.

4. Bake 30 minutes or until cake springs back when pressed lightly in the center. Cool on a wire rack 10 minutes.

5. Loosen cake from pan with knife or spatula. Invert onto wire rack; remove paper. Invert again; cool completely. Place cake on a serving plate.

6. Meanwhile, for glaze, in small saucepan, combine water and powdered sugar until smooth. Sift cocoa over sugar mixture; blend well. Stir in olive oil and salt. Warm glaze over low heat, stirring constantly, until just warm to the touch. Drizzle glaze over top of cake. Allow to set 10 minutes before serving.

Note: Cake may be prepared in advance and refrigerated or frozen. Thaw cake, loosely covered, at room temperature before adding glaze.