Soft, fluffy and delicate. Perfect for breakfast or afternoon snack. To make the cake extra appetizing you can always add a cream filling and frosting. Normally, extra virgin olive oil is not very much appreciated in desserts. However, in this case, it renders the taste of the cake just perfect and makes it healthier too!
350 gr dark chocolate
175 gr sugar
180 gr Greek yoghurt
100 gr extra virgin olive oil
240 gr flour
1 sachet of baking powder (around 16 gr)
One pinch of salt
Powdered sugar to decorate
Directions:Preheat the oven to 180°.
Melt the chocolate using the double boiler technique.
With an electric mixer, whisk eggs and sugar together for at least 5 minutes or until fluffy. Whisk in the yoghurt. Then add the extra virgin olive oil little by little while mixing. Finally, whisk in the flour, baking powder, chocolate and salt.
Cover a baking pan with baking foil, pour in the batter evenly. Bake for approximately 50 minutes – the cake will be ready when a toothpick, inserted in the center of the cake, comes out clean.
Remove the cake from the oven and leave on a cooling rack. Once cooled, remove from the baking pan and decorate it with the powdered sugar.
The cake will keep, in a glass container, for 4 days maximum.
To boost its yumminess…when the cake is cool, cut it in half horizontally. Moisten each half slightly, with chocolate milk. Spread cream on one of the halves. The cream can be made with 100 gr of cream, whipped with 50 gr of sugar, mixed with 50 gr mascarpone and 50 gr Greek yoghurt. Sandwich the two cake halves together. You can frost the top with a mix of 100 gr dark chocolate melted with 100 gr of butter. Decorate with sugar nonpareils and sprinkles. Let it all cool before serving. The cake will keep for 3 days in the fridge.
Made with Olive Oil
Recipes where Olive Oil is always a good ingredient.