Baking
Olive oil chocolate cake, sea salt finish
Moraiolo is intense, structured, walnut-skinned — exactly what dark chocolate wants. The fruit doesn't disappear into the cake; it leans into the bitterness.
Ingredients
- 200g dark chocolate (70%)
- 180ml Umbrian Moraiolo EVOO
- 200g sugar
- 3 eggs
- 100g flour
- 30g cocoa, ½ tsp salt
- Flaky salt to finish
Method
- 01
Heat oven to 170°C. Line a 20cm tin.
- 02
Melt chocolate, stir in oil and sugar. Beat in eggs one at a time.
- 03
Fold in flour, cocoa, salt. Pour into tin.
- 04
Bake 35 minutes. Cool. Scatter flaky salt across the top.