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Desserts

CHOCOLATE, HAZELNUT AND ARBEQUINA OLIVE OIL CAKE

13 June 2013

Ingredients: - 100 gr. baking chocolate. - 160 gr. Castillo de Canena Reserva Familiar ARBEQUINA extra virgin olive oil. - 250 gr. sugar - 4 eggs - 160 gr. flour - One sachet of raising agent. - 100 gr. toasted hazelnuts. Preparation: Chop the hazelnuts in a food processer and set aside. Break chocolate into pieces and melt in a bain-marie, add extra virgin Arbequino olive oil and... Read more