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Chocolaty Cake


  • 5 oz baking chocolate (Caillebaut)
  • 1/2 cup mild olive oil
  • 90 g fine organic sugar
  • 2 eggs
  • extra egg whites
  • 5 oz baking chocolate (Caillebaut)
  • 1/2 cup mild olive oil
  • 150 g pastry flour (Sonora White) sifted
  • 2 g. chopped chocolate or chips

Melt chocolate in oil, slowly. Preheat oven to 325F, prepare a spring pan with parchment on bottom, buttered sides.

Beat eggs with sugar. In a separate bowl, beat up to three egg whites if you have extra (holiday baking always produces too many left over whites, unless you make meringues). Beat until peaks hold and consistant over the whole amount.

Add cooled or not too hot chocolate to eggs beating immediately until well combined, add sifted flour, fold in egg whites and chocolate chips until lightly mixed. Pour batter into prepared pan. Bake for 35 minutes. Let cool. No need for frosting; this cake is rich. The picture shows the top adorned with candied orange peel that was added just before baking.


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