Recipes - Desserts

Products Used


Ingredients (6 people)

200 gr of dark chocolate
140 gr of flour
590 gr of vergeoise
4 eggs
8 cl of Extra Virgin Olive Oil


Preheat the oven to 180 ° C. Melt the chocolate in a bain-marie and allow to cool. In a cul-de-poule, beat the omelette eggs until they foam. Add the vergeoise and whip until completely dissolved. Pour the sifted flour. Mix gently to avoid lumps and beat actively with a whisk. Pour the melted chocolate then to finish the extra virgin olive oil. Bake for 20 minutes. Let cool in the mold and then unmold for presentation.

It is a cake without butter that in any case has the pronounced taste of olive oil. This little taste changing taste habits will surprise the palate.

Source : Recette de Gâteau Au Chocolat & A L’Huile D’Olive (