Subj : St. Olive 05
To   : All
From : Dave Drum
Date : Wed Jun 09 2021 10:00:01

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
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