Recipes — Chocolate

Salted Olive Oil Brownies Recipe

Brownies...yum...olive oil...yum...what's not to love?! These mouthwatering brownies are the perfect balance between sweet and salty. Use our delicate extra virgin olive oil for best results.

Serves: 9 large or 16 small brownies

Ingredients:

• ¼ cup Stamatopoulos & Sons delicate extra virgin olive oil
• 8 ounces bittersweet chocolate, chopped
• ¾ cup granulated sugar
• 1 teaspoon pure vanilla extract
• 2 eggs
• ¼ cup all purpose flour
• 1 tablespoon espresso powder
• fleur de sel (finishing salt)

Instructions:

1. Preheat the oven to 350 degrees Fahrenheit. Line a 8x8inch brownie pan with parchment paper, allowing excess paper to hang over all 4 of the sides (this will make it easier to remove the brownies). Lightly spray the parchment paper with cooking spray.
2. In a medium bowl set over a pot of simmering water, warm the Stamatopoulos & Sons extra virgin delicate olive oil and bittersweet chocolate together over low heat, stirring until the chocolate is completely melted and smooth.
3. Remove from the heat and stir in the sugar and vanilla, then beat the eggs in one at a time. Add the flour, espresso powder and vigorously stir for 1 minute until the batter becomes smooth and shiny.
4. Scrape the batter into the prepared brownie pan and sprinkle some fleur de sel evenly on top of the batter. Place in the oven and bake for approximately 30 minutes.
5. Let cool completely before removing and cutting the brownies.

Adapted from Savory Simple.

Chocolate & Salted Caramel Bundt Cake Recipe

For the cake:

• 75g (3 oz) dark chocolate (I used 85%), chopped
• 60g (3/4 cup) cocoa powder (plus extra for the tin)
• 240ml (1 cup) hot strong coffee
• 140g (1 1/4 cup) gluten free flour
• 60g (2/3 cup) ground almonds
• 1 teaspoon bicarbonate of soda/baking soda
• 1 teaspoon fleur de sel/sea salt
• 360g (2 cups) dark brown soft sugar
• 60ml (1/4 cup) Stamatopoulos & Sons Delicate extra virgin olive oil
• 3 tablespoons plain greek yogurt
• 2 eggs
• 1 teaspoon vanilla bean paste

• 75g (1/3 cup) caster/granulated sugar
• 60ml (1/4 cup) double/heavy cream
• 1 teaspoon fleur de sel/sea salt
• 25g (1 2/3 tablespoon) unsalted butter

Cooking Directions

1. Preheat the oven to 180C/350F. Grease a 12-cup bundt tin well with butter and dust with cocoa powder.
2. Combine the chocolate, cocoa powder and hot coffee in a small bowl and gently stir until the chocolate has melted and the cocoa is dissolved. Set aside to cool.
3. In a separate bowl, sieve together the flour, almonds, bicarbonate of soda/baking soda and salt.
4. Whisk the melted chocolate together with the sugar, Stamatopoulos & Sons olive oil, yogurt, eggs and vanilla for a couple of minutes until the mixture is smooth.
5. Add the dry ingredients a third at at time, lightly whisking between each addition until the flour is just incorporated.
6. Pour the batter into the bundt tin and bake for 45 minutes until the cake is firm to the touch and a toothpick comes out clean if inserted in the middle.
7. Leave to cool for 10 minutes in the tin before turning out onto a wire rack.
8. To make the salted caramel sauce, put the sugar in a large heavy-bottomed saucepan. Heat it over a medium heat, swirling the sugar round to ensure that it all melts. When it is all liquid and golden brown, take it off the heat and add the cream and salt (it will fizz up, don’t worry). Stir with a wooden spoon to incorporate before adding the butter and beating the mixture until smooth.
9. Pour into a glass jar and leave to cool until the mixture reaches your desired pouring consistency – it will thicken as it cools.
10. Pour about half the sauce over the cake. You can store any extra sauce in the fridge or serve it alongside individual slices of cake.
11. Once it is cold, the sauce will have the consistency of dulce de leche but some gentle heat will liquefy it again if you want it to be pourable.

Recipe taken from London Bakes.