carrot cake recipe I used neutral tasting canola oil – but it does complement certain flavours.
makes 15 pieces
adapted from a recipe posted on spoonfulblog
100g dark chocolate (I used 85%)
1/4 cup fruity extra virgin olive oil
2 organic eggs
1/2 cup raw sugar
1 tsp vanilla extract
1/4 cup milk (can use any type)
1/2 cup organic plain flour
1/4 sea salt
1/4 tsp cayenne pepper
2/3 cup toasted hazelnuts
Preheat oven to 175 degrees C/350 degrees F
Prepare the tin - I greased a rectangular pan and lined it with baking paper
To melt the chocolate: place bowl of chocolate over pot of simmering water (don't let the bowl touch the water). Once melted, remove from heat and add olive oil - mix and leave aside to cool.
Next, toast hazelnuts in oven for 5-6 minutes, take out and remove skins. Chop roughly and leave aside.
For the brownies: beat sugar and eggs together until light and fluffy (about 5 minutes), add in vanilla extract and milk and fold in cooled chocolate mixture. In a separate bowl, mix flour, salt and cayenne powder. Fold in dry ingredients to wet ingredients and then fold in chopped hazelnuts.
The batter should be thick and not too wet. Place batter into prepared tin and bake 15-20 minutes. Remove and cut into squares. You can keep in fridge up to one week. Enjoy.
posted by bhavani konings at 6:57 PM