Page 61 - Harnett Life Spring 2018

Double-Chocolate Olive Oil Cake with
Salted Chocolate Caramel Icing
Recipe courtesy of Chef Sharon Sanders
Prep time: 15 minutes
Cook time: 35 minutes
Servings: 8-10
1/2 cup, plus 2 tablespoons, Filippo Berio
Extra Light Olive Oil, divided, plus
additional for coating pan
1 cup all-purpose flour
1 cup granulated sugar
1/4 cup unsweetened cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon table salt
1/2 cup half-and-half
1 teaspoon pure vanilla extract
1 large egg, lightly beaten
1/4 cup, plus 1/3 cup, mini dark chocolate
chips, divided
1 cup canned dulce de leche
flaky sea salt (optional)
Position rack in center of oven and heat to 350 F.
Lightly coat 9-inch round cake pan with olive oil
and line bottom with parchment paper. Lightly coat
parchment with olive oil.
In large mixing bowl, combine flour, sugar, cocoa, Double-Chocolate Olive Oil Cake
baking powder, baking soda and salt. Stir in half-
and-half, 1/2 cup olive oil and vanilla. With electric
mixer, beat in egg until well blended. Scrape batter
into prepared cake pan and sprinkle top with 1/4 cup
mini chips.
Bake cake 25-30 minutes, or until toothpick
inserted into center comes out clean. Place cake
on cooling rack 10 minutes then turn cake out
onto rack and let cool completely.
In medium saucepan, heat dulce de leche over
medium heat, stirring occasionally, until softened.
Add remaining olive oil and chocolate chips and
stir until chocolate has melted and mixture is
smooth. Remove pan from heat.
Transfer cake to serving plate. Pour icing over
cooled cake, sprinkle with flaky salt, if desired,
and serve.
Double-Chocolate Biscotti
Double-Chocolate Biscotti 1/3 cup milk Heat oven to 325 F. Grease two large baking
Prep time: 30 minutes 1 tablespoon balsamic vinegar sheets with 1/2 tablespoon olive oil each.
Cook time: 25 minutes 1 cup semisweet or bittersweet On lightly floured surface, divide dough into
chocolate morsels
Servings: 40 On sheet of waxed paper, combine flour, cocoa quarters. Roll each piece of dough into log,
3 cups all-purpose flour powder, baking powder, cinnamon and salt; about 1 1/2 inches in diameter. Place logs on
1/2 cup cocoa powder set aside. baking sheets, leaving space in between. Bake
1 1/2 teaspoons baking powder Using electric mixer, beat olive oil with about 30 minutes, or until golden and set.
1/4 teaspoon ground cinnamon sugar until smooth and light. Add eggs and Transfer to rack; let cool 10 minutes.
1/4 teaspoon salt egg yolk, one at a time, beating until smooth. Reduce oven temperature to 300 F. On
1/2 cup Filippo Berio Extra Light Olive Add milk and vinegar; beat until smooth. cutting board using serrated knife, cut each
Oil, plus With mixer on low speed, gradually add flour log into 3/4-inch-wide slices diagonally. Place
1 tablespoon for coating pans mixture, beating until just combined. Stir in slices, cut-side down, on baking sheets. Bake
1 cup packed light brown sugar chocolate morsels with large spoon; cover 15-18 minutes, or until toasted. Transfer to
2 eggs, plus 1 egg yolk with plastic wrap. Refrigerate at least 4 hours. racks; let cool.

Avoid Olive Oil Enemies

Maintain olive oil’s flavor and quality by avoiding exposure to heat, light and air.
Be sure to store olive oil in a cool, dark place and not over or near the oven.