- 4oz dark chocolate
- 1/3 cup California Olive Ranch extra virgin olive oil
- 3 large eggs
- 1 1/4 cup vanilla sugar
- 1 tsp vanilla extract
- 3/4 cup flour
- 1 heaping Tbsp good quality cocoa
- 1/2 tsp salt
- 1/2 cup toasted walnuts, chopped
Preheat the oven to 375 degrees. Line an 11 x 7 x 2 or 8 x 8 x 2 pan with parchment {or spray with olive oil cooking spray.
I lined mine with baking parchment.
In a small bowl, melt the dark chocolate and the California Olive Ranch extra virgin olive oil in the microwave for 1 minute, 30 seconds.
Mix well with spoon. Set aside.
Sift the flour, cocoa and salt in separate bowl.
Place eggs, sugar and vanilla in a mixing bowl and beat well for 5 minutes, until nice and fluffy. Blend in chocolate mixture with a spatula.
Fold in the sifted flour until just incorporated. Add walnuts and blend gently.
Pour batter into prepared pan. Sprinkle over with a few toasted walnuts and sugar.
Bake for 20-25 minutes or until a knife inserted into the middle comes out clean. {Mine took a lot longer, so make sure you test if it is ready}.
Cool in pan, and then cut as desired. Serve with vanilla ice cream and berry sauce.
Recipe courtesy of Deeba Rajpal - PassionateAboutBaking.com