Torta al Cioccolato Olive Oil & Dark Chocolate Easter Cake
Dolce: Torta al Cioccolato
Olive Oil & Dark Chocolate Easter Cake
Serves 8–10 | 30 minutes
A classic Italian torta al cioccolato — dark chocolate, EVOO and a hint of orange zest. Dense, fudgy and decadent. The olive oil keeps the cake incredibly moist and adds a subtle fruity note — perfect for Easter baking.
From the Olio Bello Pantry:
- Kurunba Olive Oil — subtle & fruity, the secret ingredient for a moist crumb
- Local South West Honey — naturally sweetening the batter
- Caramelised Balsamic Vinegar — a teaspoon in the batter deepens the chocolate beautifully
Ingredients:
- 200g dark chocolate (70% cocoa), melted
- ¾ cup Olio Bello Extra Virgin Olive Oil
- 1 cup caster sugar
- 3 eggs
- 1 tsp vanilla extract
- 1 cup plain flour
- ½ cup good quality cocoa powder
- 1 tsp baking powder
- Pinch of sea salt
- 1–2 tbsp Olio Bello Aged Balsamic Vinegar (optional — deepens the chocolate flavour)
- Icing sugar to dust
Method:
- Preheat oven to 170°C. Grease and line a 22cm round cake tin.
- Whisk together the Olio Bello EVOO and caster sugar until combined.
- Add eggs one at a time, whisking well after each addition.
- Stir in the melted chocolate, vanilla, and balsamic vinegar if using.
- Sift in the flour, cocoa, baking powder, and salt. Fold gently until just combined.
- Pour into the prepared tin and bake for 30–35 minutes, or until a skewer comes out with just a few moist crumbs.
- Cool in the tin for 10 minutes before turning out.
- Dust generously with icing sugar to serve.
Serving suggestions:
- Drizzle with Olio Bello Aged Balsamic for a stunning finish.
- Pair with fresh cream or mascarpone.
- A light dusting of sea salt flakes elevates the chocolate beautifully.