Chocolate, hazelnut and olive oil cake from Aix-en-Provence – matured olives PDO
Ingredients
For
6
personnes
- 300 g of dark baking chocolate
- 100 g + 1 tablespoon of olive oil from Aix-en-Provence – ripened olives PDO
- 200 g caster sugar
- 60 g of flour
- 40 g of hazelnut powder
- 40 g whole hazelnuts
- 1 sachet of baking powder
- 4 eggs
Tip
The perfect cake for a delicious chocolate treat.
Instructions
- Roast the hazelnuts (in a frying pan or in the oven) and then roughly chop them.
- Preheat the oven to 180°C (thermostat 6).
- Melt 200 g of dark chocolate in a bain-marie or in the microwave (with a little water if using the microwave).
- Add the Aix-en-Provence olive oil – PDO matured olives – to the melted chocolate and whisk vigorously until the mixture is smooth and thoroughly combined. Set aside.
- In a mixing bowl, whisk the whole eggs and sugar until the mixture turns pale, then stir in the baking powder, followed by the flour and ground hazelnuts.
- Pour the melted chocolate into the mixture, then stir until you have a smooth batter.
- Pour the mixture into a decorative baking tin, greased and floured.
- Bake for about 25 minutes.
- Melt the remaining dark chocolate and add a tablespoon of olive oil. Decorate the cake with the melted chocolate and sprinkle with crushed hazelnuts.
Tip
The perfect cake for a delicious chocolate treat.
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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