Chocolate Olive Oil Torte
Search results for Chocolate Olive Oil Torte
Ingredients
What you need
180g CADBURY Baking Milk Chocolate, broken into pieces and melted
¾ cup olive oil
2 tablespoons CADBURY BOURNVILLE Cocoa
4 eggs, separated
2 teaspoons vanilla
½ cup caster sugar
2 cups ground hazelnuts
Berries, for serving
Cherries, for serving
Cream, for serving
180g CADBURY Baking Milk Chocolate, broken into pieces and melted
¾ cup olive oil
2 tablespoons CADBURY BOURNVILLE Cocoa
4 eggs, separated
2 teaspoons vanilla
½ cup caster sugar
2 cups ground hazelnuts
Berries, for serving
Cherries, for serving
Cream, for serving
Chocolate Olive Oil Torte
Search results for Chocolate Olive Oil TorteIngredients
What you need
180g CADBURY Baking Milk Chocolate, broken into pieces and melted
¾ cup olive oil
2 tablespoons CADBURY BOURNVILLE Cocoa
4 eggs, separated
2 teaspoons vanilla
½ cup caster sugar
2 cups ground hazelnuts
Berries, for serving
Cherries, for serving
Cream, for serving
180g CADBURY Baking Milk Chocolate, broken into pieces and melted
¾ cup olive oil
2 tablespoons CADBURY BOURNVILLE Cocoa
4 eggs, separated
2 teaspoons vanilla
½ cup caster sugar
2 cups ground hazelnuts
Berries, for serving
Cherries, for serving
Cream, for serving
The hazelnuts give this a deep flavour and we used a classic olive oil for a subtle flavour.
Method
1. COMBINE the melted chocolate with the olive oil and cocoa and then cool slightly.
2. BEAT the yolks, vanilla and sugar into the chocolate mixture and then stir through the hazelnuts. Beat the egg whites until soft peaks form. Stir a third into the chocolate mixture and then fold through the remainder. Spoon into a greased and base lined 22cm round cake pan.
3. BAKE in a moderate oven 180°C for 30-40 minutes or until cooked when tested. Cool completely in pan on a wire rack. Store in an airtight container until required.
4. SERVE with fruit and cream.
2. BEAT the yolks, vanilla and sugar into the chocolate mixture and then stir through the hazelnuts. Beat the egg whites until soft peaks form. Stir a third into the chocolate mixture and then fold through the remainder. Spoon into a greased and base lined 22cm round cake pan.
3. BAKE in a moderate oven 180°C for 30-40 minutes or until cooked when tested. Cool completely in pan on a wire rack. Store in an airtight container until required.
4. SERVE with fruit and cream.
