Torta di Cioccolato & Olio di Oliva di Chef Rosa Hanslits’ Dark Chocolate & Olive Oil Cake
We’re celebrating National Dessert Day with a Torta di Ciccolato & Olio Di Oliva recipe from one of our FAVORITE people, Rosa Hanslits of Nicole Taylor Pasta Shop & Back Room Eatery in Broad Ripple, Indianapolis. We swapped butter with a healthier choice using Villa Graziella Organic Extra Virgin Olive for delicious dark chocolate cake! 8 to 10 slices.
Easy Ingredients
1/3 cup Villa Gabriella Organic Extra Virgin Olive Oil, + more for the pan
2 cups King Arthur™ Unbleached, All-Purpose Flour, + more for dusting
¼ cup Dutch-process cocoa powder
¼ teaspoon sea salt
1/8 teaspoon baking soda
½ cup sugar in the raw
1 large egg plus 1 egg yolk
½ teaspoon vanilla extract
½ teaspoon finely grated lemon
½ teaspoon finely grated orange zest
For the glaze
4 oz. bittersweet chocolate, chopped
2 teaspoons honey, plus more for drizzling
2 teaspoons extra virgin olive oil
½ teaspoon finely grated orange zest
Large pinch of sea salt
½ teaspoon coarse black pepper
Simple Directions
Preheat oven to 350°F. Brush a roundpan or Bundt pan with olive oil & dust with flour.
Whisk the cocoa powder and ¼ cup hot water in a small bowl, let cool slightly & set aside.
Combine flour, salt, baking soda in a bowl.
Combine sugar, egg & egg yolk, vanilla & lemon zest, beat on medium high speed until pale & thick, approx. 1 minute.
Slowly drizzle in olive oil. Add the cocoa mixture & beat until combined.
Reduce the mixer speed to low, add the flour mixture & beat until just incorporated.
Bake for 30-35 minutes. Let cool in the pan on a rack.
Remove from pan & let cool completely on the rack.
Make the glaze, put the chocolate, honey, olive oil, salt in a pan, heat over a medium flame, stirring occasionally.
Drizzle over cake, sprinkle sea salt, cracked pepper & orange peel, let cake thoroughly cool before enjoying!