Olive Oil Chocolate Cake #shorts #youtubeshorts #chef #dessert

By Bruno Albouze · 180 min

Ingredients

Instructions

1. Mix the sugar and agar in a bowl. Heat the raspberry purée in a saucepan, whisk in the sugar mixture, bring to a boil and cook for 2 minutes.
2. Let cool, then refrigerate overnight until fully set.
3. Blend the raspberry jelly with an immersion blender until smooth and spreadable.
4. Fill the 30 cavities with about 15 g of spread each, then freeze overnight.
5. Line each cake mold with a lightly oiled strip of parchment paper.
6. Sift the flour, baking powder and cocoa powder together and set aside.
7. Melt the chocolate over a double boiler until just smooth, without overheating it.
8. In a saucepan, gently warm the honey, olive oil, milk and vanilla.
9. Pour the warm oil-milk mixture over the melted chocolate and whisk well, then mix in the egg yolks.
10. Stir the sifted dry ingredients into the chocolate mixture. Preheat the fan oven to 350°F (180°C).
11. Beat the room-temperature egg whites with the sugar in a stand mixer with the whisk until stiff peaks form.
12. Fold half of the meringue into the chocolate base, then fold in the remaining egg whites.
13. Fill the molds about 60% full and place one frozen raspberry insert in the center of each.
14. Bake for 10–12 minutes (about 20 minutes for a single large cake), until slightly puffed but still slightly underdone in the center.
15. Cool completely before serving.

Summarized from Bruno Albouze's video. Watch it for the details.

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