Olive Oil and Grated Chocolate Cake
8 servings
105 minutes
Olive oil and grated chocolate cake is a refined treat with a Greek character. This pastry combines the tenderness of cream, the richness of chocolate, and a subtle fruity note of olive oil. Thanks to the rum, the cake gains a light spiciness, while its texture is airy and moist, perfectly complementing the crispy crust. Historically, Greek cuisine values natural ingredients, and this recipe reflects the tradition of using olive oil in pastries. The cake can be served as a morning treat with coffee or as a dessert after a hearty dinner. Its aroma filling the kitchen during baking turns preparation into true pleasure.
1
Preheat the oven to 180 degrees.
2
Mix together olive oil, cream, sugar, eggs, and rum in a large container.
- Extra virgin olive oil: 140 ml
- Cream 25% fat: 125 ml
- Sugar: 150 g
- Chicken egg (large): 2 pieces
- Rum: 20 ml
3
Mix the flour with the baking powder and add to the mixture.
- Wheat flour: 200 g
- Baking powder (raising agent): 1 tablespoon
4
Add chocolate and knead the dough well until elastic.
- Grated chocolate: 100 g
5
Grease the mini muffin pan with butter or fat. Sprinkle a little sugar.
- Sugar: 150 g
6
Place the dough into the molds.
7
Bake at 180 degrees for 5 minutes, then reduce the temperature to 150 degrees and bake for at least another 1 hour and 30 minutes.
