Olive Oil Rosemary Cake with Chocolate Chunks
This is my "go to" dessert these days. I have been experimenting with whole grains and when I saw the combination of olive oil and spelt flour plus chocolate and rosemary in a dessert, I had to try. This cake is a revelation. Moist, not too sweet, the chunks of chocolate intriguingly followed by the earthy rosemary, it's perfect for a finish to a meal or an afternoon treat. Plus, two bowls and some measuring utensils are all you clean up after.
I've changed the recipe slightly from the original by Kim Boyce in her "Good to the Grain" cookbook, a wonderful addition to any kitchen. I've added a little more spelt flour and less all-purpose flour and shortened the baking time. Spelt flour is now readily available in most stores in the baking aisle. Bob's Red Mill is a good source for whole grains and flours. I use our 30-Weight olive oil in the recipe but you can substitute any flavorful olive oil.
Olive oil for pan
1 C. spelt flour
1 1/4 C. all-purpose flour
3/4 cup sugar
1 1/2 tsp. baking powder
3/4 tsp. kosher salt
1 C. 30-Weight/Extra Virgin olive oils (50/50)
3/4 C. whole milk
1 1/2 Tb. fresh rosemary, finely chopped (do NOT use dried)
5 ounces bittersweet chocolate (about 70% cocoa) chunked into 1/2" pieces.
Position a rack in the middle of the oven and preheat to 350 degrees. Rub a 9 1/2 inch fluted tart pan with olive oil.
Sift the dry ingredients into a large bowl.
In another bowl, whisk the eggs thoroughly. Add the olive oil, milk, and rosemary and whisk again. Using a spatula, fold the wet ingredients into the dry, gently mixing until just combined. Fold in the chocolate. Spread evenly into the baking pan.
Bake 30 minutes, or until the top is domed and the sides begin to pull away, and a skewer poked into the center comes out clean. I am careful to not over-bake this cake.
Serve warm or at room temperature. This cakes lasts several days (if not devoured) wrapped.