Čokoladna torta z olivnim oljem / Chocolate olive oil cake

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Preprosti recepti, ko je treba nekaj na hitro »skup spravit« in ki delujejo vsakič, ko se ga lotimo, so vedno dobrodošli.  Tale tortica je ena izmed njih. Prvič sem jo delala prejšnji teden,  takoj v naslednjih dneh pa še dvakrat.  Vedno je uspela. Je brez glutena, saj ne vsebuje moke. Je sočna, ravno prav sladka,  hkrati pa precej močnega okusa. Postregla sem jo z mešanico stepene sladke smetane (nesladkane) in grškega jogurta.  Okusa sladko in kislo sta se odlično ujela.  Poskusite, mogoče vam bo všeč!

Recept najden tukaj.

Za tortico:

150 ml olivnega olja

50 g grenkega kakava v prahu

125 ml vrele vode

2 žlički vanilijevega ekstrakta (tekoči, v prahu)

150 g mletih mandljev (lahko uporabite tudi 125 g moke)

½ žličke vinskega kamna

150 g rjavega sladkorja

3 jajca

okrogel pekač premera 20 cm

Pečico ogrejte na 170 C. Z oljem malce namastite pekač, na dno pa v obliki kroga položite peki papir.

Kakav in vanilijo zamešajte v vrelo vodo, da dobite tekočo zmes. Postavite na stran, da se malce ohladi.

V drugi posodi zmešajte mlete mandlje s ščepcem soli in vinskim kamnom. Skupaj zmešajte rjavi sladkor, olivno olje in jajca ter v z ročnim ali samostoječim mešalnikom miksajte vsaj 3 minute vse dokler zmes ne naraste in postane puhasta. Vmešajte kakavovo zmes, nato pa ročno, počasi dodajte še mlete mandlje. Maso vlijte v pripravljen pekač in pecite 35-40 minut. Pečeno malo ohladite.

Za kremo:

Stepemo sladko smetano in jo zmešamo skupaj z grškim jogurtom. Po želji lahko dodate tudi malce sladkorja v prahu. Ohlajeno torto po vrhu nadevamo s kremo in posujemo s kakavom v prahu.

Chocolate olive oil cake

(adapted from here)



For the cake:

150 ml regular olive oil

50 g cocoa powder (good quality, sifted)

125 ml boiling water

2 teaspoon vanilla extract

150 g ground almonds (or 125g plain flour)

½ teaspoon bicarbonate of soda

200 g caster sugar (I used 150 g brown sugar)

3 eggs

20- 22 cm springform cake tin

Preheat your oven to 170°C. Grease your springform tin with a little oil and line the base with baking parchment.

Measure and sift the cocoa powder into a bowl or jug and whisk in the boiling water until you have a smooth runny paste. Whisk in the vanilla extract, then set aside to cool a little.

In another small bowl combine the ground almonds (or flour) with the bicarbonate of soda and pinch of salt. Put the sugar, olive oil and eggs into the bowl of a freestanding mixer with the paddle attachment and beat together vigorously for about 3 minutes until you have a pale-primrose and thickened cream.

Turn the speed down a little and pour in the cocoa mixture, beating as you go, and when all is scraped in you can slowly tip in the ground almond (or flour) mixture. Pour dark, liquid batter into the prepared tin and bake for 35-40 minutes or until the sides are set and the very centre, on top, still looks slightly damp.

Let it cool on a wire rack. 

Frosting:

150 g heavy cream

100 g greek yoghurt

powdered sugar (optional)

Beat heavy cream until light and fluffy. Add greek yoghurt and mix until smooth. Spread over the top of the cake. Decorate with some cocoa powder.

Enjoy! :)