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
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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:
Thursday, July 8, 2010 - 7:25pm
