Chocolate And Olive Oil Fig Cakes Recipes

FIG AND CHOCOLATE OLIVE OIL CAKE

This is a delectable combination of flavors, perfect for when figs are in season. The chocolate sponge is light but flavorful, thanks to the yogurt and olive oil. The cinnamon adds a hint of warmth, but is optional. For a special touch, serve with thick Greek yogurt that you've whipped with a touch of honey, dust with extra cinnamon and serve with a fresh fig half on the side.

Provided by Diana Moutsopoulos

Categories Chocolate Cake

Time 1h25m

Yield 8

Number Of Ingredients 12

Fig and Chocolate Olive Oil Cake image

Steps:

Preheat the oven to 350 degrees F (180 degrees C). Grease a 7-inch square baking dish and line with parchment paper.
Mix together 1 1/2 cups plus 2 tablespoons sugar, eggs, yogurt, olive oil, and vanilla extract in a bowl until well combined. Sift 1 cup plus 2 tablespoons flour, cocoa powder, cinnamon, and baking powder on top of the batter and fold in gently.
Place figs, cut side-down, onto the bottom of the baking dish. Spoon batter on top of the figs and level top with the back of a spoon.
Bake in the preheated oven until firm to the touch, about 50 minutes. If cake starts to brown too much, cover with foil after 30 minutes of baking time.
Remove from oven and allow to cool in the baking dish for 15 minutes. Turn out onto a serving platter and peel off the parchment paper.

Nutrition Facts : Calories 409.1 calories, Carbohydrate 64 g, Cholesterol 47.4 mg, Fat 16 g, Fiber 2.4 g, Protein 4.8 g, SaturatedFat 2.7 g, Sodium 120.1 mg, Sugar 47.9 g

Ingredients

1 ½ cups white sugar
2 tablespoons white sugar
2 large eggs, lightly beaten
½ (8 ounce) container plain yogurt
½ cup olive oil
1 teaspoon vanilla extract
1 cup all-purpose flour
2 tablespoons all-purpose flour
3 tablespoons unsweetened cocoa powder
1 teaspoon ground cinnamon
1 ½ teaspoons baking powder
6 medium (blank)s fresh figs, halved

CHOCOLATE OLIVE OIL CAKE

This tender chocolate cake has a deep cocoa flavor that's intensified by the slight bitterness of olive oil. Cinnamon adds a touch of spice here, and the Earl Grey tea, a mellow citrus perfume. Feel free to play around with the hot liquid used to dissolve the cocoa powder: Coffee, red wine, orange juice or any other flavorful tea will add their own notes to the cake, while water will let the chocolate shine on its own. Serve this as is, or with a dollop of whipped cream or some ice cream on top.

Provided by Melissa Clark

Time 50m

Yield 8 servings

Number Of Ingredients 10

Chocolate Olive Oil Cake image

Steps:

Heat the oven to 325 degrees. Grease a 9-inch round pan and line the bottom with parchment paper.
In a medium saucepan over high heat, bring tea or other liquid to a simmer, then turn off heat. Whisk in cocoa, cinnamon and salt until smooth, then set aside to cool.
In the bowl of an electric mixer fitted with the paddle attachment, combine sugar, olive oil, eggs and vanilla. Beat for about 3 minutes. Reduce speed and pour in cocoa mixture, scraping down the sides of the bowl. Gradually beat in flour and baking soda until just incorporated.
Scrape batter into prepared pan and bake until the sides are set but it's still slightly damp in the center, 35 to 45 minutes. A cake tester should come up clean but with a few sticky chocolate crumbs clinging to it. Transfer cake pan to a wire rack and let cake cool completely in pan.

Ingredients

3/4 cup/177 milliliters extra-virgin olive oil, plus more for greasing the pan
1/2 cup/118 milliliters Earl Grey tea, or use coffee, dry red wine, orange juice or water
1/2 cup/50 grams Dutch-processed cocoa powder
1/2 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1 cup/200 grams granulated sugar
3 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup plus 2 tablespoons/135 grams all-purpose flour
1/2 teaspoon baking soda

FLOURLESS OLIVE OIL CHOCOLATE CAKE

The oil in this flourless chocolate olive oil cake creates a rich and savory flavor. Top with ice cream, powdered sugar or anything sweet to balance out the deep chocolaty flavor. -Jenna Barnard, Butternut Bakery

Provided by Taste of Home

Time 50m

Yield 8 servings.

Number Of Ingredients 8

Flourless Olive Oil Chocolate Cake image

Steps:

Preheat oven to 350°. Coat bottom of a 9-in. springform pan with cooking spray. Top with a sheet of parchment paper; secure springform ring on top and lock in place., In top of a double boiler or a metal bowl over simmering water, stir chocolate and oil until smooth. Remove from heat; stir in vanilla and espresso powder. Set aside. , Beat eggs and 1/2 cup sugar on high speed until eggs are pale; set aside. Beat remaining 1/2 cup sugar into chocolate mixture. Add egg mixture and beat until combined (batter will be thick). Transfer batter to prepared pan. Bake until puffed and set, 25-30 minutes. Let cool 10 minutes before serving. Dust with confectioners' sugar; serve with toppings as desired

Nutrition Facts : Calories 438 calories, Fat 27g fat (9g saturated fat), Cholesterol 140mg cholesterol, Sodium 54mg sodium, Carbohydrate 30g carbohydrate (28g sugars, Fiber 1g fiber), Protein 7g protein.

Ingredients

8 ounces bittersweet chocolate, chopped
1/2 cup extra virgin olive oil
1 tablespoon vanilla extract
1-1/2 teaspoons instant espresso powder
5 large eggs, room temperature
1 cup sugar, divided
Confectioners' sugar
Optional: Vanilla ice cream, mixed fresh berries and whipped cream

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Chocolate And Olive Oil Fig Cakes Recipes

FIG AND CHOCOLATE OLIVE OIL CAKE

CHOCOLATE OLIVE OIL CAKE

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The oil in this flourless chocolate olive oil cake creates a rich and savory flavor. Top with ice cream, powdered sugar or anything sweet to balance out the deep chocolaty flavor. -Jenna Barnard, Butternut Bakery

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