Rosemary Olive Oil Cake With Dark Chocolate
Preheat oven to 350º.
Line 9 ½ -inch spring form pan with parchment paper.
In another large bowl, beat eggs.
Add olive oil, milk, and rosemary and beat again.
Stir in ⅔ of chopped chocolate.
Pour batter into prepared pan.
Sprinkle with remaining chocolate and the 1 ½ tablespoons sugar.
Cake will be somewhat pale.
Watch the cake carefully while under broiler.
Will keep (left overs? Hah) wrapped in plastic.