Chocolate and olive oil cake
Ingredients
For
6
personnes
- 150g of flour (or a mixture of 50g of flour and 50g of spelt flour)
- 100g caster sugar
- 120g dark chocolate
- 7 cl of olive oil from the Vallée des Baux-de-Provence – matured olives PDO
- 3 whole eggs
- 3 tbsp cocoa powder
- 1 teaspoon of baking powder
- 1 tablespoon of honey
- A pinch of salt
- 30g almonds (coarsely chopped)
Tip
For this chocolate cake, we recommend using a traditional-style olive oil from the Vallée des Baux-de-Provence – made from PDO olives – for its aromas of black olives / candied olives, olive paste, cocoa, mushrooms/truffles, cooked artichoke and sourdough bread. You can also use one of these PDO olive oils: Aix-en-Provence – ripened olives, Corsica – Oliu di Corsica (traditional harvest) or Provence – ripened olives. For a summer version of the chocolate cake, you can slice a peach or two apricots, arrange them on top of the cake and dust with a little icing sugar.
Instructions
- Preheat the oven to 150°C (fan oven) or 160°C (conventional oven).
- Grease and dust with flour a loaf tin approximately 25 cm long (or line it with baking paper that has been lightly dampened).
- Mix the flour with the cocoa, the baking powder and then the crushed almonds.
- Finely grate the chocolate. Add it to the mixture along with the lemon zest and salt, then mix again.
- In a mixing bowl, whisk the eggs with the sugar and honey until they increase in volume and become pale and frothy.
- Add the olive oil from the Vallée des Baux-de-Provence – PDO ripened olives – and mix, then add the mixture to the cocoa-flavoured flour. Knead just enough to achieve a smooth dough.
- Pour into the tin and bake for about 40 minutes; the cake should rise and form a crust. A knife inserted into the centre should come out clean.
- Leave the chocolate cake to cool slightly, then turn it out of the tin.
Tip
For this chocolate cake, we recommend using a traditional-style olive oil from the Vallée des Baux-de-Provence – made from PDO olives – for its aromas of black olives / candied olives, olive paste, cocoa, mushrooms/truffles, cooked artichoke and sourdough bread. You can also use one of these PDO olive oils: Aix-en-Provence – ripened olives, Corsica – Oliu di Corsica (traditional harvest) or Provence – ripened olives. For a summer version of the chocolate cake, you can slice a peach or two apricots, arrange them on top of the cake and dust with a little icing sugar.
We recommend...
For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées for its notes of candied olive, black olive, olive paste, cocoa, mushroom, cooked artichoke, truffle and sourdough bread. You could also choose PDO huile d'olive d'Aix-en-Provence – olives maturées or PDO huile d'olive de Provence – olives maturées.
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