Chocolate cake with a pistachio centre, made with olive oil from Provence – matured olives PDO
Ingredients
For
6
personnes
- 300 g of dark baking chocolate
- 130 g of olive oil from Provence – ripened olives PDO
- 9 eggs
- 300 g of sugar
- 1.5 sachets of vanilla sugar
- 150 g of flour
- 4 tablespoons of pistachio paste
- 1.5 teaspoons of pistachio flavouring
- A few whole, unsalted pistachios
Icing:
- 200 g icing sugar
- 1 egg white
Tip
In baking, chocolate and pistachio are a perfect match. In this lovely, moist cake, their flavours are brought to the fore by an old-fashioned olive oil that reveals hints of cocoa on the nose. The Provence olive oil – ripened olives PDO – will contribute its aromas of black olives, woodland and toasted bread, which will complement the flavours of this dessert perfectly (you could also use an PDO olive oil from Aix-en-Provence – ripened olives or the Vallée des Baux-de-Provence – ripened olives).
Instructions
- Preheat the oven to 200°C.
- In a saucepan (or in the microwave), melt the chocolate over a low heat. Remove from the heat, add 100 g of olive oil and stir. Set aside.
- In a mixing bowl, whisk together the egg yolks (set the whites aside), the sugar and the vanilla sugar. Add the flour, stirring regularly.
- Whisk the egg whites until stiff.
- Divide the dough into 1/3 and 2/3.
- To one third of the batter, add 30 g of olive oil, the pistachio paste and the pistachio flavouring. Fold in one third of the beaten egg whites.
- Pour this mixture onto a baking tray (to a thickness of 2 to 3 cm) and bake in the oven for a few minutes (the pastry should just start to brown).
- Pour the chocolate and olive oil mixture into two-thirds of the batter, very gently whilst stirring. Add the remaining two-thirds of the beaten egg whites.
- Grease and flour the ring-shaped tin. Pour 1/3 of the chocolate batter into the tin.
- Using a cookie cutter, cut out hearts from the pre-baked pistachio cake.
- Place the cut-out pistachio hearts vertically into the chocolate batter, pressing them tightly together (take care to position the hearts correctly depending on how the cake is to be served). Cover with the remaining chocolate batter.
- Bake for about 20 to 30 minutes at 200°C.
- Make a icing by mixing the icing sugar with the egg white. Cover the cooled cake with the icing and sprinkle with a few whole pistachios.
Tip
In baking, chocolate and pistachio are a perfect match. In this lovely, moist cake, their flavours are brought to the fore by an old-fashioned olive oil that reveals hints of cocoa on the nose. The Provence olive oil – ripened olives PDO – will contribute its aromas of black olives, woodland and toasted bread, which will complement the flavours of this dessert perfectly (you could also use an PDO olive oil from Aix-en-Provence – ripened olives or the Vallée des Baux-de-Provence – ripened olives).
We recommend...
For this recipe, we recommend a PDO huile d'olive de Provence - olives maturées (traditional taste) – for its aromas of black olives, candied fruit, woodland and/or toast.
If you don’t have any, then opt for the PDO huile d'olive d'Aix-en-Provence – olives maturées, the PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées, or the PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.
You might also be interested in
Brownie with walnuts, olive oil and variations