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Recipe: Chocolate and olive oil cake recipe

Chocolate and olive oil cake recipe. Nigella Lawson's chocolate olive oil cake is perfect for afternoon-teas and bake sales. Although I first came up with this recipe because I had someone coming for supper who -genuinely - couldn't eat wheat or dairy, it is so meltingly good, I now make it all the time for those whose life and diet are not. The ultimate chocolate cake recipe for dark chocolate lovers, this olive oil cake is deeply chocolatey & light!

Chocolate and olive oil cake recipe Two weeks from today, my second cookbook, Smitten Kitchen A year or so ago, I got really obsessed with the idea of making a chocolate olive oil cake for fall. Why is it a fall and not a spring or summer cake? Although I first came up with this recipe because I had someone coming for supper who - genuinely - couldn't eat wheat or dairy, it is so meltingly good, I now make it all the time for those whose life and diet are not so unfairly constrained, myself included. You can have Chocolate and olive oil cake recipe using 15 ingredients and 7 steps. Here is how you cook it.

Ingredients of Chocolate and olive oil cake recipe

  1. Prepare 120 ml of Extra Virgin Olive Oil from Spain.
  2. Prepare of Strawberries.
  3. You need 140 g of whole cane sugar.
  4. It's 25 g of vanilla-flavoured sugar.
  5. You need 200 g of flour.
  6. Prepare 80 g of ground hazelnuts.
  7. Prepare 100 g of walnuts, halved.
  8. It's 100 g of cocoa powder.
  9. Prepare 1 tablespoon of baking powder.
  10. Prepare 1 pinch of salt.
  11. Prepare 6 of eggs.
  12. Prepare 250 ml of very cold whipping cream.
  13. Prepare 200 g of icing sugar.
  14. Prepare 2 of piping bags.
  15. Prepare 2 of piping nozzles, nos. 3 and 12.

Chocolate Olive Oil Cake. this link is to an external site that may or may not meet accessibility guidelines. Chocolate and olive oil make surprisingly great bedfellows in this ultra-moist and easy chocolate cake recipe by Diana Henry. Recipe by Diana Henry; photograph by William Lingwood; food preparation and styling by Jack Sargeson; table styling by Alexander Breeze; wine recommendations. This ultra-moist chocolate cake is deep and rich in flavor and best served with whipped cream and toasted hazelnuts.

Chocolate and olive oil cake recipe step by step

  1. First things first, preheat the oven to 180ÂșC with both top and bottom heat..
  2. Start beating the eggs with the Extra Virgin Olive Oil from Spain, the cane sugar and the vanilla-flavoured sugar..
  3. Sift the flour, baking powder and cocoa powder a couple of times.​.
  4. Next, add the ground hazelnuts, walnuts and pinch of salt to the flour mixture. Add this mixture to the eggs and sugar and gently fold..
  5. Grease a cake tin with Extra Virgin Olive Oil from Spain and pour in the cake batter..
  6. Bake for 20 minutes..
  7. Leave to cool and then serve!.

Add the olive oil, eggs, egg yolk, and vanilla. Add the flour and stir with a rubber spatula until the batter is almost smooth with just a few small lumps; do not overmix. Full of rich, deeply chocolate flavor, you'd never guess it's the olive oil that gives this cake such moistness and character. You can use a stencil design to dust the cake with confectioners' sugar, or if you have a favorite. So I did this gluten-free recipe for him.

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