Chocolate cake, extra virgin olive oil and rosemary


I have always had a lot of respect for the pages of books and magazines. At university I bought archeology magazines for years which I still keep in the garage and at my parents' house. Until I left my parents' house, cooking magazines were my mother's job. Once she moved in we tried to divide the tasks, if I bought something I would let her know and she would take the missing magazines… and we continued to accumulate here and there. Unlike yours, however, my house is small and at a certain point I was forced to choose to dispose of the kitchen newspapers. I mediated with myself by deciding to keep the issues of Cucina Italiana and Elle a table sent to the garage while I chose to throw away Sale e Pepe, but not before leafing through them calmly to choose the recipes I liked, cut out the pages and collate them into binders divided by theme. It's a lot of work but I continue to benefit from it because I enjoy browsing through them a lot and above all I always find recipes that I would like to try.

This for example comes from the binder, it is a recipe from Sale e Pepe, I think from 2011, to which I made some changes because some things didn't convince me. I decreased the amount of rosemary and oil and increased the milk a little. As for the oil, I recommend an oil with a delicate flavor or, as I do, an “old” oil, that is, from last year which has lost a bit of intensity and aroma but is still excellent for use in cooking. My opinion on this cake is very simple: good with homemade and genuine goodness. Rosemary leaves a delicate scent that goes really well with chocolate. For the rest it's a breakfast cake, the kind you often find on these pages… you can say I'm monotonous but now the cakes I prepare are reserved for the morning and the substantial breakfast I treat myself to 😉

Chocolate cake, extra virgin olive oil and rosemary

  • 150 g of extra virgin olive oil
  • 1 sprig of rosemary (1 teaspoon of needles)
  • 200 g of 00 flour
  • 80 g of spelled flour
  • 8 g of yeast
  • sale
  • 120 g of cane sugar
  • 200 g of soy milk
  • 3 eggs
  • 100 g of 70% dark chocolate

Heat the oil over low heat together with the rosemary needles. Keep on the heat for 3 minutes and then filter and set aside to cool.

Mix and sift the flours, yeast and salt. Place everything in a rather large bowl and add the sugar. In another bowl, mix the milk with the eggs and the flavored oil with a whisk. Combine the liquid mixture with the flours and add the coarsely chopped chocolate.

Pour the mixture into a 20 cm pan lined with baking paper, bake in a hot oven at 180° for 35 minutes. Unmold the cake and let it cool.


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