OLIVE OIL CHOCOLATE SHELL
Steps:
- Melt chocolate over a double boiler over low heat, stirring constantly to avoid burning the chocolate, until completely melted. Take chocolate off the heat and whisk in olive oil until completely incorporated.
- Allow chocolate to cool slightly before serving (to avoid melting the ice cream); be sure to keep stirring to avoid hardening. Spoon over ice cream (do not dip anything into the chocolate or it will spoil). Finish with a pinch of flakey salt before the chocolate hardens.
- Store at room temperature in an airtight container; if chocolate solidifies, reheat and whisk before using.
CHOCOLATE-OLIVE OIL CRISPS
In these chocolate cookies, olive oil stands in for butter which results in a crisp texture and more intense cocoa flavor. A touch of honey in the dough lends a deeper sweetness than sugar alone. Delightfully snackable on their own, these crisps also work well alongside a bowl of fruity sorbet.
Provided by Lauryn Tyrell
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h40m
Yield Makes about 54 cookies
Number Of Ingredients 10
Steps:
- Whisk together flour, cocoa, baking soda, and salt. In a separate bowl, whisk together oil, granulated sugar, egg, honey, and vanilla. Stir in flour mixture, then cover and refrigerate at least 30 minutes and up to 1 day.
- Preheat oven to 350°F. Roll level teaspoons of dough into balls and coat in sanding sugar. Place on baking sheets lined with parchment, spaced about 2 inches apart. Refrigerate until firm, 15 minutes.
- Bake, rotating sheets once, until cookies are flattened and set around edges, 10 to 12 minutes. Let cool completely on sheets. Store cookies in an airtight container at room temperature up to 1 week.
CHOCOLATE OLIVE OIL CAKE
This Chocolate Olive Oil cake is a staple in our community cooking classes for three reasons: 1. It comes together very quickly with a modest ingredient list. 2. It allows us to teach about baking with olive oil, a healthier fat alternative to butter. 3. It is absolutely divine. When we first introduce it, especially to teens, the idea of olive oil in a sweet treat does not sound like it is worth the time. The skepticism, or intrigue depending on the audience, rises further when you learn it calls for vinegar. In this case, the vinegar is not there for flavor, but to react with the baking soda so that the cake has a gentle lift. Since there are no eggs to act as a leavener, we need the vinegar. Using cider vinegar may lend a slightly sweeter cake, but for us it's flavor is completely unnoticed. When you eat a slice, you'll find it is incredibly moist and dangerously decadent, giving way to that kind of content only a perfect chocolate cake can bring about. The base is dairy free and if using dairy free chocolate chips, the glaze can be too. We've made it with and without the glaze and can honestly say it is perfect both ways. Worthy for a celebration and humble enough to make on any old day, keep this recipe for those inevitable times you feel a chocolate craving coming on.
Provided by Thesylviacenter
Categories Dessert
Time 1h
Yield 1 Cake, 8-12 serving(s)
Number Of Ingredients 14
Steps:
- Make cake: Heat oven to 350 degrees F. Line the bottom of 9-inch round cake pan with a fitted round of parchment paper and coat the bottoms and sides with nonstick cooking spray.
- Whisk together flour, cocoa, baking soda, salt and granulated sugar in the bottom of a large mixing bowl. Add brown sugar and olive oil, and whisk to combine. Add water and vinegar and whisk until smooth.
- Pour into prepared pan. Bake for 30 to 35 minutes, or until the top is springy and a tester inserted in the center comes out with just a few sticky crumbs (but not wet or loose batter).
- Cool the cake in the pan on a wire rack for 10 minutes, then cut around it with a knife to ensure it is loosened and flip it out onto a cooling rack to cool the rest of the way.
- Make glaze: Combine chocolate, cocoa powder, olive oil, corn syrup, and salt in a medium bowl and microwave to melt, in 15 to 30 second increments, stirring between each until just melted. Whisk until smooth. Pour over completely cooled cake and use spatula to gently nudge it down the sides.
Nutrition Facts : Calories 505.6, Fat 24.8, SaturatedFat 6.2, Sodium 395, Carbohydrate 74.5, Fiber 4.7, Sugar 48.3, Protein 5
CHOCOLATE OLIVE OIL CAKE
Although I first came up with this recipe because I had someone coming for supper who-genuinely-couldn't eat wheat or dairy, it is so meltingly good, I now make it all the time for those whose life and diet are not so unfairly constrained, myself included. It is slightly heavier with the almonds-though not in a bad way-so if you want a lighter crumb, rather than a squidgy interior, and are not making the cake for the gluten-intolerant, then replace the 1 1/2 cups almond meal with 3/4 cup plus 1 tablespoon of all-purpose flour. This has the built-in bonus of making it perhaps more suitable for an everyday cake. Made with the almonds, it has more of dinner-party pudding feel about it and I love it still a bit warm, with some raspberries or some such on the side, as well as a dollop of mascarpone or ice cream.
Provided by Nigella Lawson : Food Network
Categories dessert
Yield Cuts into 8-12 slices
Number Of Ingredients 11
Steps:
- Preheat your oven to 325 degrees F. Grease your springform pan with a little oil and line the base with parchment paper.
- Measure and sift the cocoa powder into a bowl or pitcher and whisk in the boiling water until you have a smooth, chocolatey, still runny (but only just) paste. Whisk in the vanilla extract, then set aside to cool a little.
- In another smallish bowl, combine the almond meal (or all-purpose flour) with the baking soda and pinch of salt.
- Put the sugar, olive oil, and eggs into the bowl of a freestanding mixer with the paddle attachment (or other bowl and whisk arrangement of your choice) and beat together vigorously for about 3 minutes, until you have a pale-primrose, aerated, and thickened cream.
- Turn the speed down a little and pour in the cocoa mixture, beating as you go, and when all is scraped in, you can slowly tip in the almond meal (or all-purpose flour) mixture.
- Scrape down, and stir a little with a spatula, then pour this dark, liquid batter into the prepared pan. Bake for 40-45 minutes or until the sides are set and the very center, on top, still looks slightly damp. A cake tester should come up mainly clean but with a few sticky chocolate crumbs clinging to it.
- Let it cool for 10 minutes on a wire rack, still in its pan, and then ease the sides of the cake with a small metal spatula and spring it out of the pan. Leave to cool completely or eat while still warm with some ice cream, as a dessert.
HEALTHY CHOCOLATE CHIP COOKIES
light and cakey, but secretly healthy cookies. Hey! this line is her fiance writing, and the cookies really are good. She isn't lying or anything.
Provided by 806542
Categories Drop Cookies
Time 32m
Yield 30 cookies, 30 serving(s)
Number Of Ingredients 12
Steps:
- Combine dry ingredients.
- Mix in olive oil, egg and milk.
- Add spices and salt.
- Add chocolate chips and nuts.
- Bake at 350 for 10-12 minutes.
- Enjoy!
More about "chocolate olive oil crisps recipes"
THESE CHOCOLATE OLIVE-OIL CRISPS ARE COMPLETELY BUTTER ...
From rightthisminute.com
OLIVE OIL AND COCOA BROWNIES - FAMILYSTYLE FOOD
From familystylefood.com
- Coat an 8-inch square baking pan with olive oil. Cut a piece of parchment to fit just the bottom of the dish and oil that too.
OLIVE OIL CHOCOLATE CHIP COOKIE RECIPE - AN ITALIAN IN MY ...
From anitalianinmykitchen.com
- In a large bowl add eggs, sugar, olive oil, zest and baking powder, mix together with a fork or whisk until smooth, mix in the chocolate chips and then add a little at a time the sifted flour mixture. When almost combined move the dough to a lightly floured flat surface and gently knead until smooth (not sticky, if too sticky add a little more flour at a time).
- Roll the dough to a 1/4 inch (1 cm) thickness and cut out with a 2 1/2 inch (6cm) round cookie cutter. Place on parchment paper lined cookie sheets and refrigerate for approximately 15-20 minutes.
CHOCOLATE-OLIVE OIL CRISPS - MARTHA STEWART - THE GLOBAL ...
From theglobalherald.com
Estimated Reading Time 2 mins
CHOCOLATE OLIVE OIL | WILD GROVES | CALIFORNIA OLIVE OIL
From wildgroves.com
OLIVE OIL CHOCOLATE MOUSSE - STEVEN AND CHRIS
From cbc.ca
CHOCOLATE OLIVE OIL COOKIES - BéABA USA
From beabausa.com
DARK CHOCOLATE CHIP ORANGE OLIVE OIL ICE CREAM AND THE BI ...
From eatthelove.com
MARTHA STEWART - HOW TO MAKE CHOCOLATE-OLIVE OIL CRISPS ...
From facebook.com
CHOCOLATE-OLIVE OIL CRISPS - MARTHA STEWART - YOUTUBE
From youtube.com
CHOCOLATE OLIVE OIL MOUSSE RECIPE - BBC FOOD
From bbc.co.uk
CHOCOLATE-OLIVE OIL CRISPS | TSAPHRON | COPY ME THAT
From copymethat.com
OLIVE OIL CHOCOLATE CHIP COOKIES RECIPE - SERIOUS EATS
From seriouseats.com
4X BRINDISA OLIVE OIL CRISPS 150G : AMAZON.CA: GROCERY ...
From amazon.ca
66% CHOCOLATE GANACHE, PISTACHIO CRISPS, BRITTLE, PLANETA ...
From chefselection.co
CHOCOLATE MICE - OLIVE OIL CRITIC
From oliveoilcritic.com
THIS COMBINES PEA PROTEIN AND OLIVE-OIL BASED FAT FOR NEW ...
From foodnavigator.com
CHOCOLATE OLIVE OIL CRISPS | FOOD PROCESSOR RECIPES ...
From pinterest.com
OLIVE OIL AND CHOCOLATE CHIPS TEA CAKE – SILVIA COLLOCA
From silviascucina.net
FOOD - SNACKS - CHIPS & CRACKERS - PAGE 1 - THE GOURMET ...
From gourmetwarehouse.ca
OLIVE OIL - KITCHEN DICTIONARY - FOOD.COM
From food.com
OLIVE OIL CHOCOLATE CHUNK COOKIES - LOVE AND OLIVE OIL
From loveandoliveoil.com
CHOCOLATE-OLIVE OIL CRISPS | MARTHA STEWART - MASTERCOOK
From mastercook.com
THE BEST CHOCOLATE OLIVE OIL CAKE - FOOD NEWS
From foodnewsnews.com
CHOCOLATE CRISPS – OLIVE THAT!
From olivethat.ca
CHOCOLATE-OLIVE OIL CRISPS – MARTHA STEWART – HOLLYWOOD ...
From hollywoodbeachbum.com
19 CHOCOLATE & OLIVE OIL IDEAS | DESSERTS, FOOD, CHOCOLATE
From pinterest.ca
OLIVE OIL AND CHOCOLATE CHIPS RECIPES (112) - SUPERCOOK
From supercook.com
OLIVE OIL AND CHOCOLATE RECIPES (267) - SUPERCOOK
From supercook.com
5 REASONS TO STOP COOKING WITH OLIVE OIL - SAVORY LOTUS
From savorylotus.com
CHOCOLATE-OLIVE OIL CRISPS | MARTHA STEWART | CHOCOLATE ...
From pinterest.com.au
CHOCOLATE-OLIVE OIL CRISPS | RECIPE | COOKIE RECIPES ...
From pinterest.com
CHOCOLATE-OLIVE OIL CRISPS | RECIPE | CHOCOLATE COOKIES ...
From pinterest.ca
CHOCOLATE–OLIVE OIL CRISPS - PRESSREADER
From pressreader.com
CHOCOLATE OLIVE OIL CAKE RECIPE BY DIANA ... - HOUSE & GARDEN
From houseandgarden.co.uk
COCONUT CRISPS WITH OLIVE OIL RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
BRINDISA OLIVE OIL CRISPS 150G : AMAZON.CA: GROCERY ...
From amazon.ca
IP3PRODUCT - MUSKOKA OLIVE OIL COMPANY
From muskokaoliveoil.ca
FOOD PRODUCTS (VAT NOTICE 701/14) - GOV.UK
From gov.uk
DARK CHOCOLATE - INFUSED OLIVE OIL – QUEEN CREEK OLIVE MILL
From queencreekolivemill.com
CHOCOLATE-OLIVE OIL CRISPS | RECIPE | COOKIE RECIPES, FOOD ...
From pinterest.co.uk
CORKERS NEW OLIVE OIL POTATO CRISPS - THE ENGLISH KITCHEN
From theenglishkitchen.co
CHOCOLATE-OLIVE OIL CRISPS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
You'll also love
Related Search