Sunday, October 17, 2010

Rosemary + Chocolate + Olive Oil = Dessert

It must be the chill in the air that makes me want to bake everyday, at least that's my excuse. Even after my trip to Eataly, land of savory goodness, I managed to find a way to bake with my new olive oil. I've been reading about using olive oil for baking for quite a while, but had never actually made an attempt. It was time. This rosemary-chocolate tea cake recipe is the perfect vehicle for venturing into the world of sweet and savory all at once. I don't particularly love super sweet desserts, but thought that this recipe could use a tiny touch more sugar, and maybe a touch more chocolate (everything tastes better with more chocolate, obvs). I also substituted whole wheat flour for spelt flour...because I didn't have any and was too lazy to go out and buy some. Since this cake is not overly sweet, you could consider it more of a breakfast treat than dessert, perfect with a cup of tea or coffee. Hey, they say that olive oil and dark chocolate are good for you so this is my new breakfast of champions.

Rosemary & Chocolate Olive Oil Cake

via The Catskill Kiwi via The Wednesday Chef via Good to the Grain

Olive oil, for the pan
3/4 cup spelt flour (or whole wheat flour)
1 1/2 cups all-purpose flour
3/4 cup plus 2 tablspoons sugar
1 1/2 teaspoons baking powder
3/4 teaspoon kosher salt
3 eggs
1 cup olive oil
3/4 cup whole milk
1 1/2 tablespoons fresh rosemary, finely chopped
5 - 6 ounces bittersweet chocolate (about 70% cacao), chopped

1. Preheat the oven to 350˚ F. Rub a 9 1/2-inch fluted tart pan (or regular round cake pan) with olive oil.

2. Sift the dry ingredients into a large bowl. Set aside.

3. In another large bowl, whisk the eggs. Add the olive oil, milk, and rosemary and whisk again. Using a spatula, fold the wet ingredients into the dry, gently mixing until just combined. Stir in the chocolate. Pour the batter into the prepared pan, spreading it evenly and smoothing the top.

4. Bake for about 40 minutes, or until the top is golden brown, and a skewer inserted into the center comes out clean. The cake can be eaten warm or cool. Once cooled the cake can be wrapped tightly in plastic and kept for up to 2 days.


Anonymous said...

your photo had me salivating over making this AGAIN!

WendyB said...

You're baking every day? Can I move in with you?

Jennifer said...

Remember life is a marathon, not a sprint and I hope your delicious baking mode lasts and lasts and lasts...

Tina said...

I wish that everyone would move in with me so that I wouldn't eat all of my baked goods!