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Olive Oil Warm Chocolate Budino

April 24, 2013

This warm chocolate budino desert is easy to make and looks like it came from a fancy restaurant.   Credit goes to pastry chef Jennifer Dolence for this cross between cake and pudding.  The subtle drizzle of fruity olive oil and the saltiness of the almonds crank this up a notch.  You don’t need a mixer for this.  Just a simple whisk.  What I like about this dish is that it is not overly sweet.  This is Steve R Morse in Fort Lauderdale adding a pound or two to your waistline.

1/2 c flour

1/2 t kosher salt

1/4 t baking powder

9z bittersweet chocolate

1 1/2 sticks butter

2 T olive oil and more for drizzling

1/3 c sugar

4 large eggs, lightly beaten

hot water

Salted roasted almonds and vanilla ice cream for serving

Preheat oven to 350.  Butter and flour an 8″ round cake pan.  Line the bottom with parchment paper and butter and flour the paper.  In a small bowl, whisk the flour, baking powder and salt.  Chop the chocolate and melt it with the butter in a microwave safe bowl.  Whisk in the 2T of olive oil and the sugar.  Whisk in the eggs.  Whisk in the dry ingredients.  Pour into the pan.  Bake for 40 minutes by putting the cake pan inside of larger pan where you pour hot water 2/3 up the side of the cake pan (google bain marie, don’t worry, it’s easy).  Let the cake cool 30 minutes.  Invert.  Take off parchment paper.  Invert again.  Cut and serve.Budino

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From → Recipes

2 Comments
  1. Joe Ann Demore permalink

    This looks and sounds delish and though I’m not a baker, I can do this and will try it soon.

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