Search Site   
Recipes
Peanut Butter Ice Cream Sandwiches
Southern Boiled Peanuts
Cheddar, Onion & Bacon Tart
Pepper Jack Stuffed Burgers
Mascarpone Lemon Icebox Parfaits
Savory Zucchini & Fontina Muffins
Chicken Caprese Stuffed Spaghetti Squash
Tomato & Tortellini Soup
Mini Pecan Lemon Berry Tarts
Sheet Pan Eggs with Pecan ‘Sausage’
Spare Ribs with Coffee Cocoa Dry Rub
   
Recipes
Search 
   
Double-Chocolate Cake with Salted Chocolate Carame

Ingredients:
1/2 cup, plus 2 tablespoons, Filippo Berio Extra Light Olive Oil, divided, plus additional for coating pan 1 cup all-purpose flour 1 cup granulated sugar 1/4 cup unsweetened cocoa 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon table salt 1/2 cup half-and-half 1 teaspoon pure vanilla extract 1 large egg, lightly beaten 1/4 cup, plus 1/3 cup, mini dark chocolate chips, divided 1 cup canned dulce de leche Flaky sea salt (optional)

Instructions:
Position rack in center of oven and heat to 350 degrees. Lightly coat 9-inch round cake pan with olive oil and line bottom with parchment paper. Lightly coat parchment with olive oil. In large mixing bowl, combine flour, sugar, cocoa, baking powder, baking soda and salt. Stir in half-and-half, 1/2 cup olive oil and vanilla. With electric mixer, beat in egg until well blended. Scrape batter into prepared cake pan and sprinkle top with 1/4 cup mini chips. Bake cake for 25-30 minutes, or until toothpick inserted into center comes out clean. Place cake on cooling rack 10 minutes, then turn cake out onto rack and let cool completely. In medium saucepan, heat dulce de leche over medium heat, stirring occasionally, until softened. Add remaining olive oil and chocolate chips and stir until chocolate has melted and mixture is smooth. Remove pan from heat. Transfer cake to serving plate. Pour icing over cooled cake, sprinkle with flaky salt, if desired, and serve.

2/16/2018