CHOCOLATE WITH OLIVE OIL RECIPES

Steps:

• Heat the oven to 325 degrees. Grease a 9-inch round pan and line the bottom with parchment paper.
• In a medium saucepan over high heat, bring tea or other liquid to a simmer, then turn off heat. Whisk in cocoa, cinnamon and salt until smooth, then set aside to cool.
• In the bowl of an electric mixer fitted with the paddle attachment, combine sugar, olive oil, eggs and vanilla. Beat for about 3 minutes. Reduce speed and pour in cocoa mixture, scraping down the sides of the bowl. Gradually beat in flour and baking soda until just incorporated.
• Scrape batter into prepared pan and bake until the sides are set but it’s still slightly damp in the center, 35 to 45 minutes. A cake tester should come up clean but with a few sticky chocolate crumbs clinging to it. Transfer cake pan to a wire rack and let cake cool completely in pan.

Steps:

• 1. Make the Cake: Preheat the oven to 350�F. Grease and line an 8-inch cake pan. 2. Melt the chocolate in short bursts in the microwave or in a bowl set over a pan of simmering water. Set aside to cool. 3. In a large bowl, whisk together the sugar and oil. Add the eggs and beat until smooth, then mix in the melted chocolate. 4. In a separate bowl, mix together the ground almonds, cocoa powder, baking soda and salt. Stir this mixture into the wet ingredients until fully combined. Pour in the hot water and stir to combine before pouring the batter into the cake pan. 5. Bake until a skewer inserted into the middle of the cake comes out clean, 40 to 50 minutes. Let the cake cool completely in the pan while you make the ganache. 6. Make the Ganache: Finely chop the chocolate and place it in a bowl. 7. In a small saucepan over medium heat, heat the cream until steaming, just before it comes to the boil. Pour the cream onto the chocolate and let it sit undisturbed for 30 seconds. Start stirring slowly from the middle, working your way outwards until you have a smooth ganache. If there are still a few unmelted lumps, place the bowl over a pan of simmering water and stir until everything is melted. 8. Place the cooled cake on a wire rack and set the rack over a baking sheet or a sheet of baking paper to catch the chocolate. Pour the ganache over the cake, letting it drip down the sides. Use a palette knife to help the ganache drip to any uncovered areas. Allow the cake to set for 30 minutes before topping with chocolate shavings.