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Olive Oil Rosemary Cake with Chocolate Chunks

This is my "go to" dessert these days.  I have been experimenting with whole grains and when I saw the combination of olive oil and spelt flour plus chocolate and rosemary in a dessert, I had to try.  This cake is a revelation.  Moist, not too sweet, the chunks of chocolate intriguingly followed by the earthy rosemary, it's perfect for a finish to a meal or an afternoon treat.  Plus, two bowls and some measuring utensils are all you clean up after. I've changed the recipe slightly from the original by Kim Boyce in her "Good to the Grain" cookbook, a wonderful addition to any kitchen.  I've added a little more spelt flour and less all-purpose flour and shortened the baking time.  Spelt flour is now readily available in most stores in the baking aisle.  Bob's Red Mill is a good source for whole grains and flours.  I use our 30-Weight olive oil in the recipe but you can substitute any flavorful olive oil.
Olive oil for pan Dry Mix: 1 C. spelt flour 1 1/4 C. all-purpose flour 3/4 cup sugar 1 1/2 tsp. baking powder 3/4 tsp. kosher salt Wet Mix: 3 eggs 1 C. 30-Weight/Extra Virgin olive oils (50/50) 3/4 C. whole milk 1 1/2 Tb. fresh rosemary, finely chopped (do NOT use dried) 5 ounces bittersweet chocolate (about 70% cocoa) chunked into 1/2" pieces.
Position a rack in the middle of the oven and preheat to 350 degrees.  Rub a 9 1/2 inch fluted tart pan with olive oil. Sift the dry ingredients into a large bowl. In another bowl, whisk the eggs thoroughly.  Add the olive oil, milk, and rosemary and whisk again.  Using a spatula, fold the wet ingredients into the dry, gently mixing until just combined.  Fold in the chocolate.  Spread evenly into the baking pan. Bake 30 minutes, or until the top is domed and the sides begin to pull away, and a skewer poked into the center comes out clean.  I am careful to not over-bake this cake. Serve warm or at room temperature.  This cakes lasts several days (if not devoured) wrapped.
About

Colleen is an accomplished chef and restaurateur. Originally from a dairy farm in rural Wisconsin, Colleen learned to cook in France and Germany before settling in the Bay Area. She spent five years as a chef at Star's in San Francisco, then came to Healdsburg where she and two friends opened Samba Java, a spot that quickly became the center of the town. She now runs both DaVero and the farm.

Posted in Desserts, Extra Virgin
6 comments on “Olive Oil Rosemary Cake with Chocolate Chunks
  1. connie winners says:

    First I must say I have always enjoyed your extra-virgin olive oils. Now I look forward to trying this recipe and even some of your wines. The Pinot Noir sounds lovely.

  2. Ridge says:

    Thanks, Connie! Let us know how you like it…

  3. Shannon & Ron Estill says:

    Now we have our next ‘go to’ dessert as well!
    Thank you Colleen.

  4. What a great idea to combine olive oil, rosemary and chocolate. Can’t wait to try this recipe!

  5. Jeanette says:

    This looks wonderful! I look forward to trying this recipe! Is nutrition information available?

  6. Ridge says:

    Sorry, but we don’t have nutrition info.

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