Rosemary Olive Oil Cake With Dark Chocolate

Rosemary Olive Oil Cake With Dark Chocolate


  • 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


  1. Preheat oven to 350º.
  2. Line 9 ½ -inch spring form pan with parchment paper.
  3. Mix first five dry ingredients in large bowl. Set aside.
  4. In another large bowl, beat eggs.
  5. Add olive oil, milk, and rosemary and beat again.
  6. Fold wet ingredients into dry, gently mixing just until combined.
  7. Stir in ⅔ of chopped chocolate.
  8. Pour batter into prepared pan.
  9. Sprinkle with remaining chocolate and the 1 ½ tablespoons sugar.
  10. Bake about 40 minutes or until toothpick inserted in center comes out clean.
  11. Cake will be somewhat pale.
  12. At this point, put cake under broiler to caramelize the sugar, browning the crown and giving the cake a nice top crunch.
  13. Watch the cake carefully while under broiler.
  14. Eat warm, cooled, or cold.
  15. Will keep (left overs? Hah) wrapped in plastic.

Read More

Be the first to comment

Leave a Reply

Your email address will not be published.