Categories: Recipes

by Marilyn Harding

Share

Categories: Recipes

by Marilyn Harding

Share

From the Kitchen of Theresa James

Having your cake and eating it too. A chocolatey serving of High Phenolic Olive Oil for health.

Dark Chocolate Olive Oil Cake

While I extol the virtues of olive oil, I have never been able to take it neat! This probably stems from my Italian mother who was cooking with olive oil long before Elizabeth David introduced it to England convincing Britons  that “Olive oil is good for more than earaches.” My mother would give it to us children as the cure for everything!

This Dark Chocolate Olive Oil Cake is very moist and savoury.
I used a rich High Phenolic Extra Virgin Olive Oil. My Mama would have been proud!
A good quality chocolate with a high cocoa content enhances the flavour and is an added health benefit. Top this cake with seasonal fruits, nuts or cream of your choice and you have a most versatile base for a cake or dessert to make it perfect for a party or festive celebration.

Dark Chocolate and High Phenolic Olive Oil Cake

 

 

 

 

 

 

 

 

 

 

 

 


Ingredients

3/4 cup High Phenolic Olive Oil plus more for greasing the tin,
1/2 cup good quality unsweetened cocoa powder.
1/2 cup boiling water
1 tablespoon pure vanilla extract ( I like Madagascar vanilla)
11/3 cups flour
1/2 teaspoon baking powder
1 teaspoon salt
1 cup castor sugar
3 large eggs

Method
Preheat oven to 160. Grease a 9 inch springform baking tin with a little olive oil
And line the bottom with baking paper.
Sift cocoa into a medium bowl and whisk in boiling water until smooth.
Whisk in the vanilla m then set aside to cool slightly.
In a separate bowl combine flour, baking powder and salt.
In a mixing bowl with a paddle attachment (or whisk) beat together, the sugar,
High Phenolic Olive Oil and eggs until you have a light fluffy cream, for about three minutes.
Turn the speed of the mixer down and pour in vanilla and cocoa mixture.
Slowly add the flour mixture until evenly blended.
Pour batter into prepared tin and bake for about 30-35 minutes.
Cool in tin on wire rack for 10 minutes.
Run a knife round edge of tin and transfer onto serving plate.

 

I accompanied the cake with fresh strawberries and a chocolate cream.

 

 

Chocolate Cream
300 ml whipping cream
200 grams good quality chocolate.
Melt chocolate, either in microwave or in dish over pan of boiling water.
Leave to cool.
Whip cream, then stir in the cooled chocolate.
Refrigerate until ready to serve.

Enjoy!
TJ

Food as Medicine Notes:

Dark Chocolate and Cocoa: Quality dark chocolate with a high cocoa content is rich in fibre, iron, magnesium, copper, manganese and other trace minerals. It has antioxidant properties and bioactive compounds that can improve blood flow and may lower blood pressure. It has been shown to decrease oxidised LDL cholesterol in men. The flavanols in dark chocolate can improve blood flow to the skin and protect against sun damage. Cocoa also contains stimulant substances like caffeine and theobromine which may be why it is found to improve cognitive function.  Learn more about chocolate and about cocoa!

Did you know?

Oleocanthal: One of the most gratifying experiences of working with High Phenolic EVOO is to hear the many stories of how people are helped with cancer, chemo treatments, blood pressure, arthritis and various other issues. Not long ago, Aristoleo had a new follower on Twitter. When I investigated a bit, I found the story of Graham and how High Phenolic EVOO rich in oleocanthal had given him relief from ulcerated colitis like no other drug or regimen could. Graham lives in the UK and we have been in touch. We were messaging this week when he mentioned that he was on vacation in Cyprus. As synchronicity would have it Athan was there visiting olive groves where the olive oil won medals in this year’s Aristoleo Awards. He arranged to meet Graham and take him some samples of this precious oil. Check out Graham’s story and notice how many comments he has – people he has helped by sharing his experience with oleocanthal rich EVOO.”  As Graham says, EVOO with oleocanthal is the “number 1 superfood bar none.” Learn more!

Human trials are ongoing and will continue to investigate the efficacy of High Phenolic Olive Oil and its many phenolic compounds, most particularly oleocanthal, as a potential preventive or therapeutic treatment for disease. Until then, though, High Phenolic Olive Oil added to your diet can do no harm and will only contribute to your general well being.

To your health!
mh

 

STAY IN THE LOOP

Subscribe to our free newsletter.

Don’t have an account yet? Get started with a 12-day free trial

Leave A Comment

Related Posts

  • High Phenolic Olive Oil enriches autumn’s bounty in this rich warming soup. “Season of mists and mellow fruitfulness….” (Ode to Autumn by John Keats) From the Kitchen of Theresa James This easy deliciously smooth Roasted Butternut Squash Soup recipe is healthy and completely dairy free and, served with crusty fresh bread, makes for a tasty […]

  • Greek Mushrooms with Olives Greek olives, herbs and high phenolic olive oil makes this mushroom medley a colourful, flavourful and healthful side dish. From the Kitchen of Theresa James There weren’t too many cooks in the kitchen this night. Our friend, Patrick Trodden*, visiting from England, chef and food and wine writer was our guest chef. […]

  • Greek Ragu The flavours of Greece enhanced for flavour and health with high phenolic olive oil. From the Kitchen of Theresa James Sharing love, tradition and the kitchen with friend and guest chef Patrick Trodden* along with son and sous chef, Sebastian Tombs**. Ingredients 4 tablespoons high phenolic olive oil 600 grams minced steak 2 aubergines […]

  • Poor Man’s Pasta Poor Man’s Pasta over Greek Ragu for a rich Greek-centric culinary delight made more healthy with high phenolic olive oil. From the Kitchen of Theresa James – guest chef, Patrick Trodden* I have been vacationing in Greece and on Aegina Island for the last thirty years. I love the many flavours of […]