Yogurt pound cake with chocolate and extra virgin olive oil icing

Name: How to cook Yogurt pound cake with chocolate and extra virgin olive oil icing - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 people
Cuisine: Us

Introduce

Chef :

Olive Oils from Spain

Yogurt pound cake with chocolate and extra virgin olive oil icing

There's always room for dessert, especially if it is made with Extra Virgin Olive Oil from Spain! Try out our recipe for a healthier chocolate cake with extra virgin olive oil from Spain.

Ingredient

Food ration :

6 people

Cooking time :

30 minutes

plain yogurt (4 ¼ oz.)

cup Extra Virgin Olive Oil from Spain

cups cane sugar

cups whole wheat flour

eggs

packet of yeast powder

oz. chocolate for the icing

tablespoons of Extra Virgin Olive Oil from Spain

Cooking instructions

* Step 1

Preheat the oven to 350º F while you prepare the pan. Brush it with Extra Virgin Olive Oil from Spain and dust it with flour. Place the pan upside down and give it a few taps to make sure the extra flour comes off.

* Step 2

Beat the eggs together with the cane sugar and salt in a bowl. Add the Extra Virgin Olive Oil from Spain and the yogurt, and continue beating.

* Step 3

Add the yeast and the wheat flour cup by cup, and beat the mixture fully after each cup.

* Step 4

Once all the ingredients are beaten together well, put the cake batter in the pan and bake at 350º F for 40-45 min.

* Step 5

In the meantime, prepare the icing by melting the chocolate in a double boiler, and once it is off the stove, emulsify it by whisking it while slowly adding the Extra Virgin Olive Oil from Spain.

* Step 6

When the cake appears golden, poke it with a toothpick. If the toothpick comes out clean, the cake is ready. Turn off the oven and let the cake rest inside the oven with the door open for 15 minutes. Take it out of the oven and let it rest another 20-30 minutes before taking it out of the pan.