Serves 8 to 12
Olive oil for the pan|¾ cup spelt flour or whole wheat pastry flour, 1 ½ cups all-purpose flour, ¾ cup sugar, 1 ½ teaspoons baking powder, ¾ teaspoon kosher salt|3 eggs, 1 cup olive oil, ¾ cup whole milk, 1 ½ tablespoons fresh rosemary, finely chopped, 5 ounces bittersweet chocolate, chopped into ½-inch pieces, 2 tablespoons sugar for top crunch
|Dry Ingredients|Wet Ingredients
- Preheat the oven to 350F / 175C. Rub a 9 ½-inch (24 cm) fluted tart pan, or equivalent, with olive oil (and/or line with parchment paper).
- Sift the dry ingredients into a large bowl, pouring any bits of grain or other ingredients left in the sifter back into the bowl. Set aside.
- In another large bowl, whisk the eggs thoroughly. Add the olive oil, milk and rosemary and whisk again. Using a spatula, fold the wet ingredients into the dry, gently mixing just until combined. Stir in ⅔ of the chocolate. Pour the batter into the pan, spreading it evenly and smoothing the top. Sprinkle with the remaining chocolate and run a fork along the length of the chocolate so that the batter envelops it just a bit. Sprinkle with the second sugar.
- Bake for about 40 minutes, or until the top is domed, golden brown, and a skewer inserted into the center comes out clean. My cake, in the alternate pan, took closer to 50 minutes. Also, just when my cake was nearly finished baking, I decided I wanted a bit more color on top. I finished it under the broiler for a minute – which caramelized the sugar on top as well and gave it a bit of crunch. Don’t walk away from the cake while it is under the broiler.
- The cake can be eaten warm or cool from the pan, or cooled, wrapped tightly in plastic, and kept for 2 days.
- Part of the #tlprecipeshare series. Recipe from Tara Murphy, Atlanta, Georgia.