Olive oil is exceptionally versatile and most true blue foodies can’t be without it in their kitchen. It’s popular for drizzling, dipping, dressings and of course cooking, but its versatility extends even further – to baking! We used Aegean Gold EVOO to create this gorgeous Chocolate Torte with Fresh Berries.

Olive Oil for Baking

When baking one immediately thinks of butter as the key ingredient but we’re here to tell you that olive oil work beautifully and has healthier qualities. The predominant fatty acid in olive oil, oleic acid, is a monounsaturated fat and it makes up 73% of the oil content.

Extra Virgin Olive Oil (EVOO) is also packed with powerful antioxidants and acts as an anti-inflammatory in the body.

We’ve used Aegean Gold’s ‘liquid gold’ extra virgin olive oil to create this stunning Chocolate Torte, which we’ve topped with mascarpone and fresh seasonal berries. This is one of the fudgiest and lightest tortes we’ve ever made and it has fast become a firm favourite.

RECIPE: Olive Oil Chocolate Torte with Mascarpone & Seasonal Berries

Serves: 8
Prep Time: 15 minutes
Cook time: 25 minutes

INGREDIENTS

Olive Oil Chocolate Torte

200 g dark chocolate (70%), roughly broken
½ C (125 ml) Aegean Extra Virgin Olive Oil
200 g castor sugar
6 large eggs, separated
1 tsp (5 ml) vanilla extract
1 Tbsp (15 ml) cocoa powder
½ tsp (2,5 ml) salt
60 g hazelnuts, roughly chopped

Mascarpone & Fruit

250 g mascarpone
2 Tbsp (30 ml) sifted icing sugar
1 tsp (5 ml) vanilla extract
100 g fresh strawberries
100 g fresh cherries
100 g fresh raspberries
50 g pomegranate arils

To Serve

extra cocoa powder and icing sugar for a light dusting (about 15 ml each, lightly mixed)
edible gold dust

METHOD

Olive Oil Chocolate Torte

Preheat the oven to 180 ºC. Spray a 21 cm springform tin with nonstick spray and line the inside wall of the tin with baking paper.

Half fill a medium-size pot with water and place it over medium heat. Place a heatproof glass bowl over the pot to create a double boiler and add the chocolate to the bowl. Melt the chocolate while stirring. When the chocolate has melted remove the bowl from the heat and whisk in the sugar and olive oil. Whisk in the egg yolks, vanilla, nuts and cocoa powder and whisk to combine.

Add the egg whites to the bowl of a stand mixer and mix with the whisk attachment until soft peaks form. Fold the egg whites into the chocolate mixture and mix to combine but do not over mix. Pour the batter into the springform tin and bake for 25 minutes until a knife comes out mostly clean but with some fudgy batter still on it. Allow to cool before popping it out of the tin.

Mascarpone & Fruit

Add the mascarpone to a clean bowl; add the sifted icing sugar and vanilla extract. Mix until smooth and fluffy.Quarter and halve some of the strawberries, you can also opt to keep some whole.

To Serve

Top the torte with a generous amount of mascarpone – you can do just half or you can cover the whole top. Pile the fruit on top in a pretty arrangement and finish with the arils.

Top with a light dusting of the cocoa powder and icing sugar mix (use a sieve to dust for best results). Finish with a sprinkling of edible gold dust and serve with extra mascarpone on the side.

Seasonal Idea! We love that the colours of the berries give this torte a festive feel, making this the ideal dessert for the season!

To find out more about Aegean Gold Olive Oil and other imported Greek products contact Marina Protoulis on 076 686 0520 or email. 

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