Name: Chocolate and chili pepper cake
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 4
Ingredients: ½ cup Vignoli Everyday Kitchen Olive Oil + a little for the mold; 2 tablespoons pastry flour + a little for the mold; 7 ounces dark chocolate 70% cocoa; 1 tablespoon Vignoli Chili Pepper Infused Extra Virgin Olive Oil; 2 eggs; ½ cup granulated sugar; 2 tablespoons + 1 teaspoon milk; Powdered sugar to taste

Chocolate and chili pepper cake

Torta Tenerina is typical of the city of Ferrara, in Emilia-Romagna. It is an ancient dessert that dates back to the early 1900s. We have revisited the classic recipe replacing the butter with our Everyday Kitchen Olive Oil and making it "throb" like a heart in love with a touch of Chili Pepper Infused Extra Virgin Olive Oil.

Extra Virgin Olive Oil - Everyday Kitchen

Chili Pepper Infused Extra Virgin Olive Oil

Ingredients

Serves:4

Imperial Metric

½ cup Vignoli Everyday Kitchen Olive Oil + a little for the mold
2 tablespoons pastry flour + a little for the mold
7 ounces dark chocolate 70% cocoa
1 tablespoon Vignoli Chili Pepper Infused Extra Virgin Olive Oil
2 eggs
½ cup granulated sugar
2 tablespoons + 1 teaspoon milk
Powdered sugar to taste

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90 grams Vignoli Everyday Kitchen Olive Oil + a little for the mold
20 grams pastry flour + a little for the mold
200 grams dark chocolate with 70% cocoa
1 tablespoon Vignoli Chili Pepper Infused Extra Virgin Olive Oil
2 large eggs
100 grams granulated sugar
2 tablespoons + 1 teaspoon milk
Powdered sugar to taste

Preparation

Imperial Metric

Grease and flour the inside of an 18cm diameter springform pan.
Heat the oven to 356°F in static mode.
Break up the chocolate in a medium bowl and melt it in a double boiler.
Combine the Vignoli Everyday Kitchen Olive Oil and the Vignoli Chili Pepper Infused Extra Virgin Olive Oil and mix well with a hand whisk.
Separate the egg yolks from the whites.
Beat the egg yolks and sugar with an electric mixer in a second medium bowl.
Add the milk and beat again.
Incorporate the chocolate and oil mixture, still working with the whisk for a few moments.
Add the flour and mix well.
In a third medium bowl, whip the egg whites until stiff, then mix them with the ingredients contained in the second bowl using a spatula and making delicate movements from bottom to top.
Pour the preparation into the pan and level it carefully using a slightly moistened silicone spatula or the back of a spoon.
Place in the oven and bake for 25 – 30 minutes or until the cake is firm and small cracks have formed on the surface.
Remove from the oven and leave to cool, then pass the blade of a knife around the cake, open the mold and transfer onto a serving plate. Leave to cool completely.
Sprinkle with a little sifted icing sugar before serving.

Grease and flour the inside of an 18cm diameter springform pan.
Heat the oven to 180°C in static mode.
Break up the chocolate in a medium bowl and melt it in a double boiler.
Combine the Vignoli Everyday Kitchen Olive Oil and the Vignoli Chili Pepper Infused Extra Virgin Olive Oil and mix well with a hand whisk.
Separate the egg yolks from the whites.
Beat the egg yolks and sugar with an electric mixer in a second medium bowl.
Add the milk and beat again.
Incorporate the chocolate and oil mixture, still working with the whisk for a few moments.
Add the flour and mix well.
In a third medium bowl, whip the egg whites until stiff, then mix them with the ingredients contained in the second bowl using a spatula and making delicate movements from bottom to top.
Pour the preparation into the pan and level it carefully using a slightly moistened silicone spatula or the back of a spoon.
Place in the oven and bake for 25 – 30 minutes or until the cake is firm and small cracks have formed on the surface.
Remove from the oven and leave to cool, then pass the blade of a knife around the cake, open the mold and transfer onto a serving plate. Leave to cool completely.
Sprinkle with a little sifted icing sugar before serving.

For this recipe you need

Extra Virgin Olive Oil - Everyday Kitchen

Chili Pepper Infused Extra Virgin Olive Oil

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