Chocolate cake with olive oil, with a raspberry surprise centre
Ingredients
For
4
personnes
- To make this olive oil chocolate cake with a raspberry surprise centre, you will need:
- 6 eggs
- 240 g sugar
- 2 pots of plain yoghurt
- 100 g of mild-flavoured olive oil
- 140 g of ground almonds
- 330 g of flour
- 1 sachet of baking powder
- 20 g cocoa powder
- 125 g dark chocolate
- 3 tablespoons of raspberry purée
- 1 pinch of raspberry-coloured powdered food colouring
For the icing:
- 150 g dark chocolate
- 2 tablespoons of mild-flavoured olive oil
- Fresh raspberries for garnish
Tip
Annelyse has chosen a subtly flavoured olive oil (PDO Nyons, PDO Nice, olive oil from varieties such as Lucques, Cailletier, Tanche and Grossane, for example). This type of oil is characterised by its mildness and fruity flavour, which complements the sweetness of the cake beautifully.The olive oil chocolate cake can also be made with courgettes: give it a go and treat yourself!
Instructions
- In a large mixing bowl, whisk the whole eggs with the sugar, add the mild-flavoured olive oil and mix. Then add the yoghurt and mix gently.
- Add the ground almonds, flour and baking powder.
- Next, take a third of the batter and pour it into a new mixing bowl. Stir in the raspberry coulis and the powdered food colouring.
- On a baking tray lined with baking paper, spread the pink dough out thinly and bake for 10 minutes at 160°C. Take care not to let the pastry brown; it must retain its lovely pink colour. Once out of the oven, leave the pastry to cool slightly, then cut out stars using a cookie cutter and set them aside on a wire rack.
- To the remaining two-thirds of the batter, add the melted chocolate, followed by the sifted cocoa powder.
- Grease and flour a loaf tin, then pour in a quarter of the chocolate batter. Next, arrange the stars vertically, from one end of the tin to the other, packing them in tightly. Pour in the rest of the chocolate batter, smooth the top, then bake for 30 to 40 minutes at 160°C.
Tip:
- To ensure your cake turns out nicely and rises well, take it out of the oven after 10 minutes’ baking, make a slit along its entire length using a knife, then put it back in the oven to bake.
- Once the cake has been baked and has cooled, make the glaze: mix the melted chocolate with olive oil to create a lovely shiny glaze. Then pour it over the cake and decorate with fresh raspberries.
For the video recipe, click on the link below!
Tip
Annelyse has chosen a subtly flavoured olive oil (PDO Nyons, PDO Nice, olive oil from varieties such as Lucques, Cailletier, Tanche and Grossane, for example). This type of oil is characterised by its mildness and fruity flavour, which complements the sweetness of the cake beautifully.The olive oil chocolate cake can also be made with courgettes: give it a go and treat yourself!
We recommend...
For this recipe, we recommend using PDO huile d'olive de Nice (subtle taste) for its mildness and its aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastries, ripe apple, dried fruit and citrus notes. You can also use huile d'olive de Nyons PDO.
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