Dessert - Giada chocolate olive oil cake recipes

How to cook:

1. To make the cake: Preheat the oven to 350 degrees F. Lightly oil an 8-inch-diameter cake pan. Whisk the flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer, beat the sugar, eggs, and zests in a large bowl until pale and fluffy. Beat in the milk. Gradually beat in the oil. Add the flour mixture and stir just until blended. Stir in the almonds. Transfer the batter to the prepared pan. Place cake pan on baking pan to collect any possible spills. Bake until a tester inserted into the center of the cake comes out with moist crumbs attached, about 35 minutes. Transfer to a rack and cool for 15 minutes. Remove cake and place on serving platter, top side up. Sift powdered sugar over the cake.
2. To make the citrus compote: Stir the orange peel, blossom water, and 2 tablespoons of accumulated juices from the segmented fruit in a small bowl to blend. Arrange the orange and grapefruit segments decoratively in a wide shallow bowl. Pour the blossom water mixture over. Cover and let stand 15 minutes for the flavors to blend.
3. Cut the cake into wedges and spoon the citrus compote alongside.

Notes: Chocolate and Fig Tart Recipe, Recipe courtesy of Giada De Laurentiis Giada's Chocolate and Fig Tart, as seen on Giada Entertains, Season 4. Chocolate and Olive Oil Fig Cakes.

Nutrition:

• Serving Size: 8 serving
• Calories: 442 calories

How to cook:

1. Preheat the oven to 350 degrees F. Lightly oil an 8-inch-diameter cake pan and line the bottom with parchment paper. Lightly oil the paper and set aside.
2. In a medium bowl, whisk the flour, baking powder, and salt to blend. Using a stand mixer with a whisk attachment, beat the sugar, eggs, and zest until pale and fluffy, about 5 minutes. Beat in the milk and gradually beat in the oil. Add the flour mixture and stir just until blended. Remove the bowl from the mixer and fold in the almonds reserving a few to scatter on top. Transfer the batter to the prepared pan and sprinkle with the remaining almonds.
3. Place the cake pan on straight sided baking sheet to collect any possible spills. Bake until a tester inserted into the center of the cake comes out with moist crumbs attached, about 30 to 35 minutes. Transfer to a rack and cool for 15 minutes. Remove cake from the pan and cool completely, top side up.
4. To serve, dust the top of the cake with powdered sugar. Cut the cake into slices and serve with lightly whipped sweetened cream, fresh orange segments if using, and an extra drizzle of orange olive oil if desired.

Notes: Mini Olive Oil Cakes with Lemon Glaze Recipe, Pulse the granulated sugar and lemon zest in a blender until combined. Add the eggs one at a time, then gradually pour in the olive oil and milk, pulsing until

How to cook:

1. Preheat the oven to 350 degrees F. Grease an 8-inch cake pan with 1 teaspoon olive oil.
2. For the fennel: In a medium saucepan over medium heat, dissolve the sugar in 3/4 cup water, stirring occasionally with a wooden spoon. Add the fennel, salt and lemon juice, and bring to a simmer. Reduce the heat to low and cook until the liquid is reduced by three-quarters, about 15 minutes. Spread the candied fennel evenly over the bottom of the prepared cake pan. Set aside to cool slightly.
3. For the cake: Meanwhile, in a medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the milk, eggs, olive oil, lemon zest and fennel pollen. Add the dry ingredients to the wet and whisk until just combined. Pour the batter evenly over the candied fennel. Place in the preheated oven and bake until a toothpick inserted in the middle of the cake comes out clean, 30 minutes. Cool for 10 minutes in the pan, then invert the cake onto a plate to cool completely.
4. For the sauce: In a small bowl, whisk together the raspberry jam, lemon juice and 2 tablespoons warm water.
5. Sprinkle the cake with a few picked fennel fronds. Slice into wedges and serve with a spoonful of the sauce.

Notes: Orange Olive Oil Cake Recipe, Sift together the flour, baking powder, baking soda and salt in another medium bowl. Add the flour mixture half at a time to the wet ingredients and mix on low

How to cook:

1. Butter and lightly flour 6 (6-ounce) ramekins. Tap out any excess flour.
2. In a small saucepan, bring to a boil 2 inches of water. In a large glass bowl, add butter, chocolate and espresso powder. Lower heat and place bowl over the simmering water. Slowly whisk mixture until the chocolate is almost completely melted. Remove bowl from heat and continue to whisk until all chocolate has melted. Allow to cool slightly.
3. In a large bowl, add eggs, yolks, and sugar. Using an electric mixer, beat until light and fluffy and pale in color. Reduce speed to medium-low and slowly pour in the chocolate mixture. Add the flour and mix until just combined. Do not overwork the batter.
4. Preheat oven to 450 degrees F.
5. Divide the batter between the molds. Line a baking sheet with parchment paper. Place chocolate molds onto baking sheet and place in oven for 7 minutes. If not baking immediately, cover chocolate molds with plastic wrap and refrigerate until ready to serve, up to 8 hours. When ready to bake, place refrigerated chocolate molds onto baking sheet and place in oven for 10 minutes. The top and sides should be cooked and dry and the inside will be runny.
6. Using oven mitts, carefully invert each mold onto a plate and let it sit for 10 seconds. Then lift 1 corner of the ramekin and the cake should slip out. Sprinkle about 1/2 teaspoon Frangelico over each cake. Spoon berries around the chocolate cake and garnish with mint. Serve warm.

Notes: Bobby Flay's and Giada De Laurentiis' Most-Star-Worthy Recipes, More like this · Mini Olive Oil Cakes with Lemon Glaze · Citrus Olive Oil Cake · Chocolate Cassis Cake · White Chocolate Cranberry Bundt Cake - Baker by Nature.