As it often happens, it is possible to replace butter or animal fats with vegetable fats in the preparation of desserts.
Today we will prepare together a soft and tasty dessert, which combines the authenticity of Olive Oil with the deliciousness of chocolate!
Ingredients:
– 200 gr of flour
– 100 gr of dark chocolate
– 180 gr of brown sugar
– 3 eggs
– 100 ml of olive oil
– 200 ml of milk
– 1 sachet of yeast
– Vanilla extract or aroma to taste
Method:
Melt in a bain-marie or in the microwave the dark chocolate and keep it aside. In a bowl, whisk the eggs with the sugar; slowly add the flour, the melted chocolate, the Basso olive oil, the baking powder and gradually the milk, so as to obtain a homogeneous mixture little by little. Add the vanilla extract or your favorite flavor (almond or orange flavor would also be perfect in this recipe). Bake at 350°F for 30 minutes, always checking with a toothpick to make sure it’s cooked through. You can sprinkle this delight with simple powdered sugar or fill it with a cream of your choice, such as whipped cream, chantilly cream or, why not, a chocolate ganache!
Variant for those who are lactose intolerant:
In this recipe, olive oil takes the place of butter, so if we replace the milk with lactose-free milk or vegetable milk, this cake is a great dessert for those with lactose intolerance.
Recommended Oil:
Olio Basso suggests Olive Oil in the preparation of cakes because it is able to give softness to the preparation, making the recipe lighter but still very tasty.
