Ingredients:
- 160 g extra-dark 72% chocolate
- 2 eggs + 1 yolk, 80 g butter
- 10 g unsweetened cocoa
- 20 g type 00 flour
- 70 g muscovado sugar
- muscovado sugar for the moulds, as needed
- Emozioneolio – OPUS extra virgin olive oil
Preparation:
- Melt the dark chocolate in a bain-marie, then add the butter.
- Stir until fully combined. Meanwhile, beat the eggs and yolk with the sugar and unsweetened cocoa.
- Add the sifted flour and beat for about 10 minutes to obtain a light, voluminous mixture.
- Finally add the melted chocolate and butter, continuing to stir until all the ingredients are well combined.
- Butter 6 aluminium moulds and coat with a sprinkling of muscovado sugar.
- Bake in a preheated conventional oven at 180° for about 13/15 minutes.
- Serve with a drizzle of OPUS blend Emozioneolio extra virgin olive oil.
Recipe and photographs from the Emozioneolio archive, in collaboration with Elisa Prioli — Food Immersions.
The pairings shown are those of the original recipe. For the oils currently available, see Our oils.