4 tablespoons of Extra Virgin Olive Oil from Spain
Yogurt pound cake with chocolate and extra virgin olive oil icing recipe
It doesn't matter how full we are, if we've already eaten or how many buttons we have to unbutton - when there's dessert, we can't say no. You can say, "I'm stuffed" all you want, but who are you trying to fool? There's always room for dessert, especially if it is made with Extra Virgin Olive Oil from Spain, which we know is healthy. You might say, "Just a sliver!" but when you lay eyes on this cake you'll know the truth - you want it ALL. Throw your will power out the window and give in to this delicious cake. We won't tell a soul.
Preheat 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 it a few taps to make sure the extra flour comes off.
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.
Add the yeast and the wheat flour cup by cup, and beat the mixture fully after each cup.
Once all the ingredients are beaten together well, put the cake batter in the pan and bake at 350º F for 40-45 min.
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.
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 with the door open for 15 minutes. Take it out of the oven and let it rest another 20-30 minutes before taking it out of the pan.
Once the cake has cooled, cover it with the chocolate icing.
You can decorate the yogurt pound cake with chocolate icing with Extra Virgin Olive Oil from Spain with pomegranate seeds.