• St. Olive 05

    From Dave Drum@1:18/200 to All on Wed Jun 9 10:00:01 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Diana Henry's Chocolate & Olive-Oil Cake
    Categories: Five, Cakes, Dessets, Chocolate, Nuts
    Yield: 8 Servings

    200 g Plain chocolate; 70% cocoa
    - solids
    125 ml Strong-flavoured
    - extra-virgin olive oil
    200 g Caster sugar
    2 tb Ground almonds or hazelnuts
    5 lg Eggs; separated

    MMMMM--------------------------TO SERVE-------------------------------
    Icing sugar; for dusting
    Crème fraiche

    Heat the oven to 360°F/182°C - 325°F/165°C fan/gas mark
    4, then butter and line the base of a 20cm spring-form
    cake tin. Break the chocolate into pieces and place in
    a heatproof bowl set over a pan of simmering water.
    Stir a little to help the chocolate to melt.

    Once it's completely melted, whisk in the oil in a
    steady stream, then two-thirds of the sugar, whisking to
    help the sugar dissolve in the heat of the chocolate.
    Remove from the heat. Stir in the ground nuts, a pinch
    of flaked sea salt and the egg yolks.

    Put the egg whites into a scrupulously clean bowl with
    about one third of the remaining sugar. Beat with an
    electric whisk until the whites are no longer clear, and
    then add another third of the sugar. Continue beating
    until the whites have really increased in volume, then
    add the rest of the sugar and beat until you have medium
    peaks (firm with tips that droop slightly).

    Using a really large metal spoon, loosen the chocolate
    mixture by folding in a big tablespoon of the egg
    whites, then fold in the rest carefully so that you
    don't lose air. Scrape the batter into the prepared tin
    and bake for 40 minutes. Test by inserting a fine skewer
    into the centre of the cake. If it comes out clean, with
    no batter attached, the cake is ready.

    Leave it to cool in the tin - it will deflate and crack
    a lot, but that is fine. Carefully turn it out and
    remove the paper. Put on to a plate and dust with icing
    sugar before serving. This is a chic, grown-up cake - it
    needs nothing more than some crème fraiche on the side.

    RECIPE FROM: http://www.houseandgarden.co.uk

    Uncle Dirty Dave's Archives

    MMMMM

    ... "Language is the source of misunderstandings." -- Antione de Saint-Exupery --- MultiMail/Win32
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)