Recipes

Deep-love Chocolate-Olive Oil Cake

A simple cocoa cake, as honest and heartfelt as a spontaneous emotion, made irresistibly soft by the magic touch of extra virgin olive oil...

Ingredients

Serves: 4

1/3 cup plus a little Vignoli Extra Virgin Olive Oil IGP Sicilia plus a little for the springform pan
2/3 cup pastry flour plus a little for the springform pan
2 medium eggs
1/2 cup dark brown sugar
1/3 cup plus a little Vignoli Extra Virgin Olive Oil IGP Sicilia
2 tablespoons Vignoli Mandarin Infused Extra Virgin Olive Oil
1/4 teaspoon baking soda
1/2 teaspoon table salt
Heavy cream to taste
Confectioners’ sugar to sprinkle the cake
Ground cinnamon to taste

70 milliliters Vignoli Extra Virgin Olive Oil IGP Sicilia plus a little for the springform pan
85 grams pastry flour plus a little for the springform pan
35 grams cocoa powder
60 milliliters boiling water
2 medium eggs
100 grams dark brown sugar
30 milliliters Vignoli Mandarin Infused Extra Virgin Olive Oil
1/4 teaspoon baking soda
1/2 teaspoon table salt
Heavy cream to taste
Confectioners’ sugar to sprinkle the cake
Cinnamon powder to taste

Preheat the oven to 165°C (325°F) and lightly grease a 7-inch (18-centimeter) round springform pan with olive oil, then coat it with pastry flour.
In a medium bowl, mix cocoa powder with boiling water until it forms a smooth paste. Let cool.
In another medium bowl, combine the flour, salt, and baking soda.
Using a hand mixer, whip together the eggs, sugar, Vignoli Extra Virgin Olive Oil IGP Sicilia, and Vignoli Mandarin Infused Extra Virgin Olive Oil on high speed until the mixture becomes pale and creamy, approximately 3 minutes. Reduce the mixer speed and gradually add the cocoa and water mixture, followed by the dry ingredients. Mix until everything is evenly blended.
Pour the batter into the prepared springform pan.
Bake for 30 to 35 minutes, or until the cake is firm but very soft. A toothpick inserted in the middle should come out clean. Let cool for about 10 minutes in the springform pan, then transfer the cake to a wire rack.
Whip chilled heavy cream in a cold metal or glass bowl using a hand mixer. Cover the whipped cream and keep it refrigerated until serving time.
When the cake is cool, sprinkle with sifted confectioners’ sugar, then serve with whipped cream sprinkled with a little cinnamon powder.

Preheat the oven to 165°C (325°F) and lightly grease a 7-inch (18-centimeter) round springform pan with olive oil, then coat it with pastry flour.
In a medium bowl, mix cocoa powder with boiling water until it forms a smooth paste. Let cool.
In another medium bowl, combine the flour, salt, and baking soda.
Using a hand mixer, whip together the eggs, sugar, Vignoli Extra Virgin Olive Oil IGP Sicilia, and Vignoli Mandarin Infused Extra Virgin Olive Oil on high speed until the mixture becomes pale and creamy, approximately 3 minutes. Reduce the mixer speed and gradually add the cocoa and water mixture, followed by the dry ingredients. Mix until everything is evenly blended.
Pour the batter into the prepared springform pan.
Bake for 30 to 35 minutes, or until the cake is firm but very soft. A toothpick inserted in the middle should come out clean. Let cool for about 10 minutes in the springform pan, then transfer the cake to a wire rack.
Whip chilled heavy cream in a cold metal or glass bowl using a hand mixer. Cover the whipped cream and keep it refrigerated until serving time.
When the cake is cool, sprinkle with sifted confectioners’ sugar, then serve with whipped cream sprinkled with a little cinnamon powder.