Chocolate, pear and Nyons olive oil cake PDO
Photo credit: Céline de Cérou
Ingredients
For
6
personnes
- 200g dark chocolate
- 100 g Nyons olive oil PDO
- 5 eggs
- 75g of flour
- 45 g of sugar
- 2 to 3 pears
- 1 tablespoon of flaked almonds
- 1 tablespoon of crushed pistachios
- Lemon juice
Tip
A cake that looks as good as it tastes!
Instructions
- Preheat the oven to 180°C (Th. 6).
- Peel the pears and cut them into slices. Drizzle with lemon juice to prevent them from turning brown, then set aside.
- Melt the chocolate, add the Nyons olive oil (PDO) and stir until you have a smooth mixture.
- Separate the egg whites from the yolks.
- Cream the egg yolks with the sugar. Mix in the melted chocolate.
- Whisk the egg whites until stiff. Gently fold them into the chocolate, oil, sugar and egg mixture, then add the sifted flour.
- Grease and flour a round cake tin.
- Pour the batter into the tin and arrange the pears in a fan shape. Sprinkle with flaked almonds and chopped pistachios.
- Bake in the oven for about 30 minutes.
Tip
A cake that looks as good as it tastes!
We recommend...
For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.
Don’t have any? Then choose a PDO huile d'olive de Nice!
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