Chocolate And Olive Oil Fig Cakes Recipes

CHOCOLATE OLIVE OIL CAKE

Chocolate Olive Oil Cake image

Although I first came up with this recipe because I had someone coming for supper who-genuinely-couldn't eat wheat or dairy, it is so meltingly good, I now make it all the time for those whose life and diet are not so unfairly constrained, myself included. It is slightly heavier with the almonds-though not in a bad way-so if you want a lighter crumb, rather than a squidgy interior, and are not making the cake for the gluten-intolerant, then replace the 1 1/2 cups almond meal with 3/4 cup plus 1 tablespoon of all-purpose flour. This has the built-in bonus of making it perhaps more suitable for an everyday cake. Made with the almonds, it has more of dinner-party pudding feel about it and I love it still a bit warm, with some raspberries or some such on the side, as well as a dollop of mascarpone or ice cream.

Provided by Nigella Lawson : Food Network

Categories dessert

Yield Cuts into 8-12 slices

Number Of Ingredients 11

Ingredients

2/3 cup regular olive oil, plus more for greasing
6 tablespoons good-quality unsweetened cocoa powder, sifted
1/2 cup boiling water
2 teaspoons best vanilla extract
1 1/2 cups almond meal (flour) or 3/4 cup plus 1 tablespoon all-purpose flour
1/2 teaspoon baking soda
pinch salt
1 cup superfine sugar
3 eggs
1 X 9-inch springform
cake pan

Steps:

Preheat your oven to 325 degrees F. Grease your springform pan with a little oil and line the base with parchment paper.
Measure and sift the cocoa powder into a bowl or pitcher and whisk in the boiling water until you have a smooth, chocolatey, still runny (but only just) paste. Whisk in the vanilla extract, then set aside to cool a little.
In another smallish bowl, combine the almond meal (or all-purpose flour) with the baking soda and pinch of salt.
Put the sugar, olive oil, and eggs into the bowl of a freestanding mixer with the paddle attachment (or other bowl and whisk arrangement of your choice) and beat together vigorously for about 3 minutes, until you have a pale-primrose, aerated, and thickened cream.
Turn the speed down a little and pour in the cocoa mixture, beating as you go, and when all is scraped in, you can slowly tip in the almond meal (or all-purpose flour) mixture.
Scrape down, and stir a little with a spatula, then pour this dark, liquid batter into the prepared pan. Bake for 40-45 minutes or until the sides are set and the very center, on top, still looks slightly damp. A cake tester should come up mainly clean but with a few sticky chocolate crumbs clinging to it.
Let it cool for 10 minutes on a wire rack, still in its pan, and then ease the sides of the cake with a small metal spatula and spring it out of the pan. Leave to cool completely or eat while still warm with some ice cream, as a dessert.

FIG AND CHOCOLATE OLIVE OIL CAKE

Fig and Chocolate Olive Oil Cake image

This is a delectable combination of flavors, perfect for when figs are in season. The chocolate sponge is light but flavorful, thanks to the yogurt and olive oil. The cinnamon adds a hint of warmth, but is optional. For a special touch, serve with thick Greek yogurt that you've whipped with a touch of honey, dust with extra cinnamon and serve with a fresh fig half on the side.

Provided by Diana Moutsopoulos

Categories Chocolate Cake

Time 1h25m

Yield 8

Number Of Ingredients 12

Ingredients

1 ½ cups white sugar
2 tablespoons white sugar
2 large eggs, lightly beaten
½ (8 ounce) container plain yogurt
½ cup olive oil
1 teaspoon vanilla extract
1 cup all-purpose flour
2 tablespoons all-purpose flour
3 tablespoons unsweetened cocoa powder
1 teaspoon ground cinnamon
1 ½ teaspoons baking powder
6 medium (blank)s fresh figs, halved

Steps:

Preheat the oven to 350 degrees F (180 degrees C). Grease a 7-inch square baking dish and line with parchment paper.
Mix together 1 1/2 cups plus 2 tablespoons sugar, eggs, yogurt, olive oil, and vanilla extract in a bowl until well combined. Sift 1 cup plus 2 tablespoons flour, cocoa powder, cinnamon, and baking powder on top of the batter and fold in gently.
Place figs, cut side-down, onto the bottom of the baking dish. Spoon batter on top of the figs and level top with the back of a spoon.
Bake in the preheated oven until firm to the touch, about 50 minutes. If cake starts to brown too much, cover with foil after 30 minutes of baking time.
Remove from oven and allow to cool in the baking dish for 15 minutes. Turn out onto a serving platter and peel off the parchment paper.

Nutrition Facts : Calories 409.1 calories, Carbohydrate 64 g, Cholesterol 47.4 mg, Fat 16 g, Fiber 2.4 g, Protein 4.8 g, SaturatedFat 2.7 g, Sodium 120.1 mg, Sugar 47.9 g

CHOCOLATE OLIVE OIL CAKE

Chocolate Olive Oil Cake image

This may seem like an odd combination, but trust me - the olive oil adds a special richness to this decadent chocolate cake. This is the cake you want to make when you're looking to impress your foodie friends! The bonus for some is that this cake is also dairy free.

Provided by Diana Moutsopoulos

Categories Desserts Chocolate Dessert Recipes Dark Chocolate

Time 1h40m

Yield 8

Number Of Ingredients 7

Ingredients

3 ½ ounces 70% dark chocolate, chopped
2 eggs
½ cup white sugar
6 tablespoons olive oil
1 cup chopped almonds
½ cup all-purpose flour
1 teaspoon ground cinnamon

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 7-inch baking pan and line with parchment paper.
Place chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat.
Combine eggs and sugar in a large bowl; beat with an electric mixer until pale. Stir in melted chocolate and olive oil with a spatula until well combined. Combine almonds, flour, and cinnamon in a second bowl and add to chocolate mixture. Stir until well combined. Pour into the prepared baking pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool completely before slicing and serving.

Nutrition Facts : Calories 317.3 calories, Carbohydrate 28.5 g, Cholesterol 41.5 mg, Fat 21.3 g, Fiber 2.6 g, Protein 5.4 g, SaturatedFat 2.9 g, Sodium 16.7 mg, Sugar 19.1 g

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