Ultra-melt-in-the-mouth chocolate, thyme and hazelnut
Photo credit: Céline de Cérou
Ingredients
For
6
personnes
- 250 g dark baking chocolate
- 160 g Provençal olive oil – ripened olives PDO + for the mould
- 120 g sugar
- 4 eggs
- 50 g flour + extra for the tin
- 50 g shelled hazelnuts
- 1 a pinch of salt
- Thyme
Tip
For this recipe for an ultra-moist chocolate, hazelnut and thyme cake, we recommend a Provençal olive oil – PDO matured olives (matured flavour) – for its notes of black olives, candied fruit, woodland and/or toast.But also: PDO olive oil from Aix-en-Provence – ripe olives, PDO olive oil from the Vallée des Baux-de-Provence – ripe olives, and French olive oils with a ‘ripe flavour’.
Instructions
Gently warm the Provence olive oil – made from ripened olives (PDO) – then leave the thyme to infuse in it for 30 minutes to 1 hour.
- Preheat the oven to 180°C.
- Roughly chop the hazelnuts and set aside.
- Melt the chocolate in a bain-marie, then add the thyme-infused olive oil (strained).
- Whisk the sugar with the whole eggs until the mixture turns pale. Pour in the melted chocolate, then fold in the flour and salt. You can add a few thyme leaves to bring out the thyme flavour. Grease and flour a round cake tin and pour the batter into it.
- Sprinkle the cake with the chopped hazelnuts.
- Bake for 20 minutes.
- Serve warm or cold.
Tip
For this recipe for an ultra-moist chocolate, hazelnut and thyme cake, we recommend a Provençal olive oil – PDO matured olives (matured flavour) – for its notes of black olives, candied fruit, woodland and/or toast.But also: PDO olive oil from Aix-en-Provence – ripe olives, PDO olive oil from the Vallée des Baux-de-Provence – ripe olives, and French olive oils with a ‘ripe flavour’.
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.
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