O bolo chocolate da fraude com azeite e flor de sal
It was the Thespian´s birthday this week, and we all know how much he loves his chocolate. Although he has been a little abstemious of late, I thought I would surprise him with a chocolate cake.This is an amazing cake for cheats.The olive oil keeps it lovely and moist, it might have something to do with the subtle, earthier quality olive oil imparts in chocolate. Typically, any good quality oil could be used but I opted for an extra virgin olive oil that imparted a slightly sweet and fruity flavour, with an almost imperceptible presence of bitter and spicy notes. Instead of real chocolate you use cocoa powder.The proportion of cocoa powder to flour in the recipe is relatively low; it yields a rich brown cake, but not one chocolatey enough to please the likes of me. I changed the proportions of the specified cake tin to make it taller and tweaked the cocoa quantity to lend more dominance and ended up with a nearly pitch-black cake. I found in this the perfect chance to realize my chocolate olive oil cake dreams. I think we should all stop what we are doing right now and make this,especially when flecked with Flor de sal.How can you possibly resist ?
|He loved it!!!!|
7 eggs separated
1 cup caster sugar
425ml (1 2/3 cups) delicate flavoured olive oil
1 cup self-raising flour,sifted
13/4 cups cocoa,sifted
125ml (1/2 cup) warm water
1/4 cup sugar when beating the egg whites
Preheat the oven to180C(350F)
Beat the egg yolks with caster sugar until fluffy.If the mixture tends to be thick,add 1 tablespoon of warm water.This will help the mixture turn fluffy again.
With the beater on medium speed add the olive oil bit by bit,as you would making mayonnaise.Add the dry ingredients to the mixture on low speed and beat until completely combined.Add the water.Whip the egg whites until thick,add the sugar and beat until it dissolves.Pour the chocolate mixture into a large bowl and gently but swiftly fold in the egg whites.when well combined pour into a greased 8x8inch(20 X 20cm) square cake tin. and bake for 1 hour until cooked.
FOR THE ICING
165g dark chocolate cut into small pieces
135ml whipping cream
35g unsalted butter diced
1 Tbsp Amarguinha,Amaretto or other almond liqueur
Place the chocolate in a heatproof bowl.Put the cream in a small saucepan and heat almost to boiling point,then pour it over the chocolate using a rubber spatula to stir until all the chocolate has melted and come together with the cream.Add the butter and liqueur and beat until smooth.
Transfer the icing to a clean bowl and cover with cling film.Leave at room temperature until the cake has cooled completely and the icing has started to set.You need to catch it at the point where it spreads easily but isn´t hard.DO NOT speed things up by refrigerating.
Spoon a generous amount on top of the cake and swirl with a palette knife
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