Best 3 Bread With Chocolate And Olive Oil Recipes
Indulge in a culinary journey that harmonizes the rich flavors of chocolate, fruity olives, and the earthy essence of olive oil. Discover a collection of delectable recipes where these seemingly disparate ingredients intertwine to create an unforgettable symphony of tastes. From the classic Chocolate Olive Oil Cake that tantalizes with its moist texture and decadent chocolate-infused crumb, to the innovative Chocolate Olive Oil Muffins that burst with a surprise of briny olives in every bite. Savor the sweet and savory balance of the Chocolate Olive Oil Truffles, where a velvety chocolate ganache meets a touch of olive oil for a luxurious finish. For a savory treat, try the Chocolate and Olive Oil Crostini, where crispy crostini are topped with a luscious spread of chocolate and olive tapenade. And for those seeking a unique baking experience, the Chocolate Olive Oil Bread offers a delightful combination of sweet and savory flavors, with a hint of fruity olives and a drizzle of olive oil that adds a touch of sophistication to this classic loaf. Embark on a culinary adventure and explore the diverse ways in which chocolate and olive oil can dance together to create extraordinary dishes that will leave your taste buds captivated.
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BREAD WITH CHOCOLATE AND OLIVE OIL
Provided by Mark Bittman
Categories easy, quick, appetizer
Time 15m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Heat the oven to 325. Put the bread on a baking sheet and bake until golden brown on both sides, 5 to 7 minutes total. Spoon the chocolate over the toast in a thin, even layer. Drizzle the toast with the oil and sprinkle with the salt. Serve.
Nutrition Facts : @context http, Calories 293, UnsaturatedFat 11 grams, Carbohydrate 32 grams, Fat 18 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 154 milligrams, Sugar 17 grams, TransFat 0 grams
CHOCOLATE OLIVE OIL CAKE
Although I first came up with this recipe because I had someone coming for supper who-genuinely-couldn't eat wheat or dairy, it is so meltingly good, I now make it all the time for those whose life and diet are not so unfairly constrained, myself included. It is slightly heavier with the almonds-though not in a bad way-so if you want a lighter crumb, rather than a squidgy interior, and are not making the cake for the gluten-intolerant, then replace the 1 1/2 cups almond meal with 3/4 cup plus 1 tablespoon of all-purpose flour. This has the built-in bonus of making it perhaps more suitable for an everyday cake. Made with the almonds, it has more of dinner-party pudding feel about it and I love it still a bit warm, with some raspberries or some such on the side, as well as a dollop of mascarpone or ice cream.
Provided by Nigella Lawson : Food Network
Categories dessert
Yield Cuts into 8-12 slices
Number Of Ingredients 11
Steps:
- Preheat your oven to 325 degrees F. Grease your springform pan with a little oil and line the base with parchment paper.
- Measure and sift the cocoa powder into a bowl or pitcher and whisk in the boiling water until you have a smooth, chocolatey, still runny (but only just) paste. Whisk in the vanilla extract, then set aside to cool a little.
- In another smallish bowl, combine the almond meal (or all-purpose flour) with the baking soda and pinch of salt.
- Put the sugar, olive oil, and eggs into the bowl of a freestanding mixer with the paddle attachment (or other bowl and whisk arrangement of your choice) and beat together vigorously for about 3 minutes, until you have a pale-primrose, aerated, and thickened cream.
- Turn the speed down a little and pour in the cocoa mixture, beating as you go, and when all is scraped in, you can slowly tip in the almond meal (or all-purpose flour) mixture.
- Scrape down, and stir a little with a spatula, then pour this dark, liquid batter into the prepared pan. Bake for 40-45 minutes or until the sides are set and the very center, on top, still looks slightly damp. A cake tester should come up mainly clean but with a few sticky chocolate crumbs clinging to it.
- Let it cool for 10 minutes on a wire rack, still in its pan, and then ease the sides of the cake with a small metal spatula and spring it out of the pan. Leave to cool completely or eat while still warm with some ice cream, as a dessert.
BREAD WITH CHOCOLATE AND OLIVE OIL
Provided by Ferran Adrià
Categories Bread Breakfast Dessert Side Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield Serves 6
Number Of Ingredients 4
Steps:
- Preheat the oven or boiler to approximately 325°F. Coarsely grate the chocolate onto a plate. Place the bread on a baking sheet or heatproof plate. Toast under the broiler until golden on both sides. Spoon the grated chocolate over the toast, covering it completely. Pour the olive oil over the chocolate and sprinkle with the salt flakes.
Tips:
- Use high-quality ingredients for the best flavor. This includes using a good quality olive oil, chocolate, and bread.
- Do not overmix the dough. Overmixing will make the bread tough.
- Allow the dough to rise in a warm place until it has doubled in size. This will help the bread to be light and fluffy.
- Bake the bread at a high temperature for a short amount of time. This will give the bread a crispy crust and a soft interior.
- Let the bread cool before slicing and serving. This will help the bread to hold its shape.
Conclusion:
This bread with chocolate and olive oil is a delicious and unique bread that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. The combination of chocolate and olive oil gives the bread a rich and flavorful taste that is sure to please everyone. This bread is also a good source of fiber and antioxidants, making it a healthy choice for your family.
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