{"id":2528,"date":"2023-01-10T17:22:19","date_gmt":"2023-01-10T17:22:19","guid":{"rendered":"https:\/\/www.haimangiato.com\/?p=2528"},"modified":"2023-01-10T17:22:19","modified_gmt":"2023-01-10T17:22:19","slug":"chocolate-and-olive-oil-cake","status":"publish","type":"post","link":"https:\/\/www.haimangiato.com\/pl\/chocolate-and-olive-oil-cake\/","title":{"rendered":"Chocolate and Olive Oil Cake"},"content":{"rendered":"<p>An incredibly moist, indulgent, delectable and moreish chocolate and olive oil cake, perfectly balanced by a dollop of cr\u00e8me fra\u00eeche. The recipe below is not mine, it\u2019s by a food writer Diana Henry, and it\u2019s a joy to make.<\/p>\n<ul>\n<li>200 g of dark chocolate, 70 %<\/li>\n<li>125 ml strong-flavoured extra virgin olive oil<\/li>\n<li>200 g caster sugar<\/li>\n<li>2-3 tablespoons of ground almonds or hazelnuts (best if slightly toasted in a pan beforehand)<\/li>\n<li>5 large eggs, separated<\/li>\n<li>a pinch of flaked sea salt<\/li>\n<\/ul>\n<p><strong>To serve:<\/strong><\/p>\n<ul>\n<li>icing sugar or grated dark chocolate<\/li>\n<li>cr\u00e8me fra\u00eeche<\/li>\n<\/ul>\n<p><strong>Method:<\/strong><\/p>\n<p>Preheat the oven to 180 C (160 C fan oven).<\/p>\n<p>Butter and line the base of a 20 cm spring &#8211; form cake tin.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\n<p>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 melt.<\/p>\n<p>Once it\u2019s completely melted, whisk in the olive oil in a steady stream, then two-thirds of the sugar, whisking to help the sugar dissolve in the heat.<\/p>\n<p>Stir in the ground almonds, a pinch of flaked sea salt and the egg yolks.<\/p>\n<p>Whisk the egg whites until they start to form soft peaks, add the remaining sugar and carry on beating until the sugar has fully dissolved.<\/p>\n<p>Using a large 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\u2019t loose the air.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\n<p>Pour 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.<\/p>\n<p>Leave the cake to cool down in the tin for a minimum of 1hour.<\/p>\n<p>Carefully turn it out<span class=\"Apple-converted-space\">\u00a0 <\/span>and remove the paper.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\n<p>Put the cake on a plate, dust with sugar or grated chocolate and serve with a dollop of cr\u00e8me fra\u00eeche on the side.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>An incredibly moist, indulgent, delectable and moreish chocolate and olive oil cake, perfectly balanced by a dollop of cr\u00e8me fra\u00eeche. The recipe below is not mine, it\u2019s by a food writer Diana Henry, and it\u2019s a joy to make. 200 g of dark chocolate, 70 % 125 ml strong-flavoured extra virgin olive oil 200 g &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.haimangiato.com\/pl\/chocolate-and-olive-oil-cake\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Chocolate and Olive Oil Cake&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":2529,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[160,279,280,281,282],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/2528"}],"collection":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/comments?post=2528"}],"version-history":[{"count":0,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/2528\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media\/2529"}],"wp:attachment":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media?parent=2528"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/categories?post=2528"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/tags?post=2528"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}