Chocolate and clementine olive oil cake. My cake
Chocolate and clementine olive oil cake. My cake could be just the dairy free and lacto ovo vegetarian recipe you've been looking for. For $1.03 per serving, you get a side dish that serves 8. One portion of this dish contains roughly 7g of protein, 20g of fat, and a total of 382 calories. 37 people have tried and liked this recipe. It is brought to you by en.julskitchen.com. Head to the store and pick up salt, eggs, dark chocolate, and a few other things to make it today. From preparation to the plate, this recipe takes about 35 minutes. With a spoonacular score of 35%, this dish is not so amazing. Butternut Squash Olive Oil Cake With Clementine Glaze, Chocolate Olive Oil Cake, and Chocolate Olive Oil Cake are very similar to this recipe.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 25 minutes
Ingredients:
100 g (1 cup lightly packed - 3,53 oz) almond flour
8 g (2 ½ teaspoons) baking powder
120 g (½ cup - 4,23 oz) raw cane sugar
120 g (¾ cup - 4,23 oz) 50% dark chocolate
3 eggs, at room temperature
50 g (3 ½ tablespoons) extra virgin olive oil
100 g (½ cup - 3,53 oz) wholewheat flour
Icing sugar to serve
1 pinch salt
Juice and zest of 2 organic clementines
Equipment:
double boiler
oven
Cooking instruction summary:
Preheat oven to 180C (350F - gas mark 4).Whip the eggs with the raw cane sugar until light and pale.Melt the chocolate in a bain-marie and stir in the extra virgin olive oil, the clementine juice and the finely grated zest.Combine the liquids to the well beaten eggs and sugar and mix well.Sift the almond flour with the wholewheat flour, the baking powder and a pinch of salt and fold into the mixture gently.Grease a 20 cm round mould cake and dust slightly with flour.Spoon the chocolate batter into the mould and bake for about 25 minutes until dry, almost crisp on the surface and moist inside.Let cool completely before dusting with icing sugar to serve.
Step by step:
1. Preheat oven to 180C (350F - gas mark 4).Whip the eggs with the raw cane sugar until light and pale.Melt the chocolate in a bain-marie and stir in the extra virgin olive oil, the clementine juice and the finely grated zest.
2. Combine the liquids to the well beaten eggs and sugar and mix well.Sift the almond flour with the wholewheat flour, the baking powder and a pinch of salt and fold into the mixture gently.Grease a 20 cm round mould cake and dust slightly with flour.Spoon the chocolate batter into the mould and bake for about 25 minutes until dry, almost crisp on the surface and moist inside.
3. Let cool completely before dusting with icing sugar to serve.
Nutrition Information:
covered percent of daily need
