Black Forest cake made with olive oil from Aix-en-Provence – matured olives PDO
Ingredients
For
8
personnes
For the cake:
- 6 eggs
- 150 g flour
- 150 g of sugar
- 40 g cocoa
- 50 ml of milk
- 20 ml of olive oil from Aix-en-Provence – matured olives PDO
- 1 sachet of baking powder
- 2 sachets of vanilla sugar
- 1 teaspoon of cinnamon (optional)
For the filling:
- 1 jar of cherries (or morello cherries) in syrup
- 50 cl of liquid crème fraîche
- 50 g icing sugar
- ½ teaspoon of vanilla powder
- 1 sachet of whipped cream stabiliser (optional)
- Kirsch (optional)
- 50 g of dark chocolate
Tip
For this Black Forest cake, we recommend using a traditional-style olive oil from Aix-en-Provence – PDO matured olives – for its mild flavour and notes of sourdough bread, black olives, cocoa and cooked artichoke. You can also use olive oil from the Vallée des Baux-de-Provence – PDO ripened olives – or from Provence – PDO ripened olives.
Instructions
- To make the chocolate sponge that forms the base of the Black Forest cake, start by preheating your oven to 180°C.
- Pour the cream into a bowl, then place it in the fridge together with the whisk attachments for the hand mixer.
- Separate the egg whites from the yolks. Whisk together the yolks, sugar and vanilla sugar, then add the milk and olive oil.
- Add the cocoa powder, followed by the sifted flour and baking powder (and cinnamon, if using).
- Whisk the egg whites until stiff peaks form (add a pinch of salt halfway through).
- Gently fold the egg whites into the mixture.
- Pour into a greased tin and bake the cake for 35 minutes.
- Prepare the whipped cream to top the Black Forest cake: whip the very cold cream. When the cream begins to thicken, add the icing sugar, then the vanilla (and, if desired, whipped cream stabiliser).
- To assemble your Black Forest cake, you’ll first need to cut the cake in half once it has cooled down.
- Soak both sides of the cake in cherry syrup (with a few drops of kirsch, if you like!)
- Spread a layer of whipped cream, scatter a few cherries over it, place the second layer of cake on top, cover it with whipped cream and sprinkle with cherries.
- Finish off the Black Forest cake by grating some chocolate over the top using a coarse grater (or a vegetable peeler).
Tip
For this Black Forest cake, we recommend using a traditional-style olive oil from Aix-en-Provence – PDO matured olives – for its mild flavour and notes of sourdough bread, black olives, cocoa and cooked artichoke. You can also use olive oil from the Vallée des Baux-de-Provence – PDO ripened olives – or from Provence – PDO ripened olives.
We recommend...
For this recipe, we recommend using a PDO huile d'olive d'Aix-en-Provence – olives maturées for its mild flavour and notes of sourdough bread, black olives, cocoa and cooked artichoke. Don’t have any? No problem, you can also use a PDO huile d'olive de Provence – olives maturées – or PDO huile d'olive de la Vallée des Baux de Provence – olives maturées – or a PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.
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