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Olive Oil Chocolate Cake

Deceptively simple...
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Prep Time 35 minutes
Cook Time 15 minutes
0 minutes
Total Time 50 minutes
Servings: 12
Course: Dessert
Cuisine: French
Calories: 245

Ingredients
 

Raspberry Spread (insert)
  • 450 g Raspberry puree
  • 200 g Sugar
  • 5 g Agar-agar
Olive Oil Chocolate Cake Batter
  • 150 g Milk
  • 100 g Olive oil
  • 70 g Honey
  • 5 g Vanilla
  • 300 g Bittersweet chocolate
  • 60 g All-purpose flour sifted
  • 10 g Unsweetened cocoa powder sifted
  • 5 g Baking powder sifted
  • 3 each Egg yolks
  • 3 each Egg whites at room temp
  • 30 g Sugar
Chantilly (Optional)
  • 400 g Chilled heavy cream
  • 5 g Vanilla sugar
  • 30 g Powdered sugar

Equipment

  • 12 Individual cake rings or two 16cm Ø cake rings
  • 2 Small 15-cavity semi sphere silicone mold
  • 1 Stand mixer
  • 2 Baking trays
  • 1 Bowl
  • 1 Whisk
  • 1 Rubber spatula
  • 5 deli containers
  • 1 Piping bag
  • 1 Open start pastry tip

Method
 

Raspberry Spread
  1. In a bowl, combine the sugar and agar. In a saucepan, heat the raspberry purée. Whisk in the sugar-agar mixture, bring to a boil, and cook for 2 minutes. Let cool, then refrigerate overnight to set completely.
  2. Mix the raspberry jelly with an immersion blender until it gets smooth and spreadable. This wonderful raspberry spread can be refrigerated for several days.
  3. Fill all 30 cavities, aiming for a weight of approximately 15 grams per insert. Freeze overnight. Serving size is one half-sphere or 2 inserts (1-ounce/30g) to form a sphere. Refrigerate leftovers.
Olive Oil Chocolate Cake Batter
  1. Line each cake mold with a lightly oiled strip of parchment paper. Sift flour, baking powder and cocoa powder together; set it aside. Melt the chocolate over a double boiler until just smooth. Avoid overheating it. Meanwhile, in a saucepan, gently warm the honey, olive oil, milk, and vanilla together.
  2. Pour the olive oil-milk mixture over the melted chocolate, and whisk until well combined. Then incorporate the egg yolks.
  3. Add the sifted powders in the chocolate mixture. Preheat your fan oven to 350ºF/180ºC.
  4. In a stand mixer fitted with the whisk attachment, beat the room temp egg whites with the sugar until stiff peaks form.
  5. Fold half of the meringue into the chocolate base, then add the remaining whipped egg whites.
Fill The Prepared Molds
  1. Fill the prepared molds about 60% full. Place one frozen raspberry insert into the center of each.
    Alternative Method: Instead of a frozen insert, you can pipe unfrozen raspberry spread on top of each room temp baked cake.
Baking
  1. Bake for 10–12 minutes. (For a single large cake, bake for approximately 20 minutes.) The cakes should puff up slightly. Do not overbake; they should remain slightly underdone in the center. Remove from the oven and let cool completely before serving.
Topping
  1. Right before serving, add a cloud of Chantilly. Enjoy!