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 stir. Add sugar and eggs and blend well with a mixer.

Adding flour and raising agent, we continue to stir and gradually add in hazel nuts.

Pour into a greased bundt mold or silicone mold. Allow to cool on a rack and remove from mold.