Yogurt pound cake with chocolate and Extra Virgin Olive Oil icing
Ingredients (4 pax)
For the cake
• 1 plain yogurt (4 ¼ oz.)
• 1 cup Extra Virgin Olive Oil from Spain
• 3 cups whole wheat flour
• 2 cups cane sugar
• 3 eggs
• 1 packet of yeast powder
• pomegranate seeds for garnish
• a pinch of salt
For the icing
• 9 oz. chocolate for the icing
• 4 tablespoons of Extra Virgin Olive Oil from Spain
Preparation
1. Start by preheating the oven to 350º F while you prepare the pan. Brush it with Extra Virgin Olive Oil from Spain and dust it with flour. Place the pan upside down and give some tapping to make sure the extra flour comes off.
2. Beat the eggs together with the cane sugar and salt in a bowl. Add the Extra Virgin Olive Oil from Spain and the yogurt, and continue beating.
3. Add the yeast and the wheat flour cup by cup, and beat the mixture fully after each cup.
4. Once you have all the ingredients beaten well together, put the cake batter in the pan and bake at 350º F for 40-45 min.
5. In the meantime, prepare the icing by melting the chocolate in a double boiler, and once it is off the stove, emulsify it by whisking it while slowly adding the Extra Virgin Olive Oil from Spain.
6. When the cake appears golden, poke it with a toothpick. If the toothpick comes out clean, the cake is ready. Turn off the oven and let the cake rest inside the oven and open the door for 15 minutes. Take it out of the oven and let it rest another 20-30 minutes before you take it out of the pan.
7. Cover it with the chocolate icing, once the cake has cool down.
8. Decorate the cake with chocolate icing with Extra Virgin Olive Oil with pomegranate seeds.