Rosemary Olive Oil Cake With Dark Chocolate

Name: Rosemary Olive Oil Cake With Dark Chocolate
Total time: 45 min
Yield: 12 servings
Ingredients: 1 teaspoon baking powder; 5 ounces semisweet or bittersweet chocolate in ½-inch chunks; 3 eggs; 1 1/2 cups flour; 1 teaspoon minced fresh rosemary; 3/4 cup milk (I used 2%%); 1 tablespoon olive oil; 1/2 teaspoon salt; 1/2 cup sugar; 3/4 cup whole wheat flour

Rosemary Olive Oil Cake With Dark Chocolate is a dessert that serves 12. One serving contains 218 calories, 5g of protein, and 8g of fat. For 41 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

218 kcal

Calories

5 g

Protein

8 g

Fat

33 g

Carbs

Ingredients

For 12 servings

Estimated cost~€2.75 · ~€0.25/serving

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Kitchen Tools

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KitchenAid Küchenmaschine

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Küchenwaage

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Instructions

1
Preheat oven to 350.Line 9 -inch spring form pan with parchment paper.
2
Mix first five dry ingredients in large bowl. Set aside.In another large bowl, beat eggs.
3
Add olive oil, milk, and rosemary and beat again.Fold wet ingredients into dry, gently mixing just until combined.Stir in of chopped chocolate.
4
Pour batter into prepared pan.
5
Sprinkle with remaining chocolate and the 1 tablespoons sugar.
6
Bake about 40 minutes or until toothpick inserted in center comes out clean.Cake will be somewhat pale.At this point, put cake under broiler to caramelize the sugar, browning the crown and giving the cake a nice top crunch.Watch the cake carefully while under broiler.Eat warm, cooled, or cold.Will keep (left overs? Hah) wrapped in plastic.