CHOCOLATE AND OLIVE OIL FIG CAKES
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Make the cakes: Brush a 6-cup muffin pan with olive oil and dust with flour. Whisk the cocoa powder and 1/4 cup hot water in a small bowl; let cool slightly. Combine the flour, salt and baking soda in another bowl.
- Combine the sugar, egg and egg yolk, vanilla and lemon zest in a stand mixer fitted with the whisk attachment and beat on medium-high speed until pale and thick, about 1 minute. With the mixer running, drizzle in the olive oil. Add the cocoa mixture and beat until combined. Reduce the mixer speed to low, add the flour mixture and beat until just incorporated.
- Divide the batter evenly among the prepared muffin cups. Bake 10 minutes, then top each cake with a fig half and continue baking until a toothpick inserted into the center comes out with a few crumbs, 8 to 10 more minutes. Let cool in the pan on a rack, 20 minutes. Remove the cakes from the pan and let cool completely on the rack.
- Make the glaze: Put the chocolate, honey, olive oil, salt and pepper in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth.
- Top the cakes with the glaze, a drizzle of honey and more pepper. Quarter the remaining 6 fig halves and arrange on top.
FIG AND CHOCOLATE OLIVE OIL CAKE
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
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
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
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.
OLIVE OIL CAKE
This deceptively simple snack cake features dark chocolate, rosemary, and fruity olive oil. Trust us when we tell you it won't last a day -- you'll find yourself sneaking fragrant slices at the counter, serving wedges with a cup of coffee in the afternoon, and eating the rest for dessert.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Number Of Ingredients 11
Steps:
- Position a rack in middle of ovenand preheat to 350 degrees. Rub a 9 1/2-inch fluted tart pan with olive oil.
- Sift dry ingredients into a largebowl, pouring back into bowl anyremaining bits of grain or otheringredients in sifter, and set aside.
- In a large bowl, whisk eggsthoroughly. Add olive oil, milk, androsemary, and whisk again. Usinga spatula, fold wet ingredients intodry ingredients, gently mixing untiljust combined. Stir in chocolate.Pour batter into pan, spreading itevenly and smoothing top.
- Bake for about 40 minutes, oruntil top is domed, golden brown,and darker around edges, and askewer in center comes out clean.Cake can be eaten warm or coolfrom pan, or cooled, wrappedtightly in plastic, and kept for upto 2 days.
Nutrition Facts : Calories 579 g, Cholesterol 82 g, Fiber 4 g, Protein 8 g, Sodium 235 g
CHOCOLATE OLIVE OIL CAKE
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
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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