Olive Oil Chocolate Cake
The base recipe is actually very similar to the red wine chocolate cake just with plain hot water instead of red wine in this case as well as bit more oil and a bit more salt and vanilla to amp up the chocolate flavor.
Olive oil chocolate cake. 8 ounces 230 grams bittersweet chocolate finely chopped. Leave to cool completely or eat while still warm with some ice cream as a pudding. 2 tablespoons crushed cacao nibs.
I ve made both the original recipe which i followed exactly and a lemon version. 3 tablespoons extra virgin olive oil. Make sure your olive oil tastes delicious and fresh.
This simple lemon scented olive oil cake is an elegant treat all by itself or topped with whipped cream fruit or ice cream. Add brown sugar and olive oil and whisk to combine. Grease a 23cm 9in springform cake tin with a little oil and line the base with baking parchment.
Heat the oven to 425 f 220 c. This cake is fantastic. Try pairing it with fresh fruits and a scattering of lightly toasted nuts pistachio or pine nuts work especially well or a dollop of softly.
Preheat the oven to 170c 325f gas 3. I added a little sparkling sugar to the top for bit more festive look. I was worried about the olive oil taste so used 1 2 olive 1 2 canola in the cake.
Let it cool for 10 minutes on a wire rack still in its tin and then ease the sides of the cake with a small metal spatula and spring it out of the tin. We ate while still a bit warm very decadent. It turned out delicious.