Experimentation in the kitchen is booming, with unique new recipes being created every day. Whether it’s the cooking method that’s unusual or the ingredients, there’s always something new to discover, including this neat recipe that combines olive oil with cake. This Wet Chocolate Cake with Olive Oil, created by Cat Cora’s Kitchen by Gaea, is a light alternative to assuage that sweet tooth and seems pretty easy to make too.
A world renowned chef, Cat Cora’s career was given a boost as the first and only female Iron Chef on Food Network’s Iron Chef America. Having appeared in numerous shows, Cora has a wide range of cookware, food and wine, books, and recipes available on her personal website. She’s also transferred her skills into restaurants, opening Kouzzine at Disneyworld, CCQ in Costa Mesa, California, and Cat Cora’s Kitchen in Houston and San Francisco airports.
Yield: 6-8 servings
Prep Time: 10 min.
Cook Time: 30 min.
Ingredients:
- 10 ounces couverture chocolate
- 3/4 cup Cat Cora’s Kitchen DOP Sitia Extra Virgin Olive Oil
- 1 1/2 cup sugar
- 4 eggs
- 1 1/4 cup all purpose flour, sifted
- 4 ounces chopped walnuts
- Accompaniment: Strained yogurt
Directions:
Preheat oven to 320F. Melt the chocolate and olive oil in a bain-marie. Beat sugar with the eggs until mixture is light and airy. Slowly add melted chocolate. Combine flour with walnuts and fold gently into egg mixture. Pour mixture in a 7-inch-round spring-form pan (preferably) and bake for about 25 – 30 minutes. Remove cake from oven, allow to cool and then place in refrigerator. If desired, before serving cake can be heated. Serve accompanied by strained yogurt.
