Chocolate cupcake with Olitalia Nocellara Monocultivar extra virgin olive oil and vanilla sauce

Recipe for: 4 people

Ingredients:

200 g 70% cocoa chocolate
70 g Olitalia P.D.O. Colline di Romagna extra virgin olive oil
150 g granulated sugar
80 g type “OO” flour
4 eggs
80 g ground pistachios
80 g cocoa nibs 

For the oil and vanilla sauce:
200 ml milk
100 ml cream
1 orange
4 egg yolks
80 g granulated sugar
40 g Olitalia Nocellara Monocultivar extra virgin olive oil


Method:

For the sauce: bring the milk to boil along with the cream and orange rind. Beat the eggs with the sugar and add to the mix along with the Olitalia Nocellara Monocultivar extra virgin olive oil. Bring the temperature to 84°C (185°F), filter and let cool down.

For the cupcake: melt the chocolate in a double saucepan, add Olitalia P.D.O. Colline di Romagna extra virgin olive oil, sugar, flour, egg yolks and then add the whipped egg whites. Pour the mix into 4 buttered and floured baking pans and bake in the oven at 190°C (375°F) for 8 minutes. Remove the cupcakes, place them in a serving dish and serve with the oil sauce. Garnish with the pistachios and cocoa nibs.

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