Rosemary Olive Oil Cake With Dark Chocolate
Ingredients
3/4 cup whole wheat flour
1 cup all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
3 eggs
1 cup olive oil
3/4 cup milk (I used 2%%)
1 1/2 tablespoons fresh rosemary, finely chopped
5 ounces semisweet or bittersweet chocolate in ½-inch chunks
1 1/2 tablespoons sugar
Preparation
1
Preheat oven to 350º.
2
Line 9 ½ -inch spring form pan with parchment paper.
4
In another large bowl, beat eggs.
5
Add olive oil, milk, and rosemary and beat again.
7
Stir in ⅔ of chopped chocolate.
8
Pour batter into prepared pan.
9
Sprinkle with remaining chocolate and the 1 ½ tablespoons sugar.
11
Cake will be somewhat pale.
12
At this point, put cake under broiler to caramelize the sugar, browning the crown and giving the cake a nice top crunch.
13
Watch the cake carefully while under broiler.
15
Will keep (left overs? Hah) wrapped in plastic.
Tools
About
Adapted from Heidi Swanson’s blog, 101 Cookbooks, which was in turn adapted from Good to the Grain by Kim Boyce, published by Stewart, Tabori & Chang, 2010.
Yield:
12.0 servings
Added:
July 8, 2010
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