– 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.
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.