Ingredients (recommended to bake in a 30 cm long English Cake dish):
- 150 grams (5.30 oz) milk or dark chocolate or chocolate chips
- 100 grams (3.5 oz) white chocolate or white chocolate chips
- 3/4 cup (180 ml) + 1 tablespoon light olive oil
- 1 cup (200 grams or 7 oz) brown sugar
- 3 tablespoons (30 grams or 1 oz) cocoa powder
- 1/4 teaspoon salt
- 4 large eggs
- 2 cups (280 grams or 10 oz) cornflour or potato starch
- 1/3 cup + 1 tablespoon (100 ml) milk, preferably 3% fat
- Optional garnish: cocoa powder or powdered sugar
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Preparation:
- Preheat the oven to 180 degrees Celsius (~350 degrees Fahrenheit) - preferably on turbo mode. Grease the baking dish with olive oil or line it with parchment paper and lightly grease it.
- Place both types of chocolate and one tablespoon of olive oil in a bowl and melt gradually, either in the microwave or on a double boiler (bain-marie), until you get a smooth creamy consistency. Set it aside to cool.
- In a mixing bowl, pour 3/4 cup of olive oil, sugar, cocoa powder, and salt, and beat at high speed for 2-3 minutes until yielding consistent cream. Add the eggs one at a time, beating in between, until they are fully incorporated into the mixture.
- Add about 1/3 of the amount of cornflour, the milk, and the melted chocolate to the bowl, and fold gently to incorporate. Continue adding the remaining two-thirds and fold gently until you have a consistent batter. Pour the batter into the baking dish.
- Bake for 35-40 minutes, or until the cake is firm and a toothpick inserted into it comes out with moist crumbs. Remove from the oven and let it cool slightly (it may sink a little after cooling, and that's okay). Garnish with cocoa powder or powdered sugar and serve.
Preparation time: Approximately 20 minutes, excluding baking and cooling.
Difficulty level: Easy-medium.
Storage: Up to 3 days in the refrigerator.
Tip: You can partially melt the white chocolate so that small pieces remain.