Rosemary Olive Oil Cake With Dark Chocolate
By: Molly MacRae
Published: Thursday, July 8, 2010 - 7:25pm

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. 3 Mix first five dry ingredients in large bowl. Set aside. 4 In another large bowl, beat eggs. 5 Add olive oil, milk, and rosemary and beat again. 6 Fold wet ingredients into dry, gently mixing just until combined. 7 Stir in ⅔ of chopped chocolate. 8 Pour batter into prepared pan. 9 Sprinkle with remaining chocolate and the 1 ½ tablespoons sugar. 10 Bake about 40 minutes or until toothpick inserted in center comes out clean. 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. 14 Eat warm, cooled, or cold. 15 Will keep (left overs? Hah) wrapped in plastic.

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.