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Better, healthier baking with chocolate

Family Features | 3/1/2019, 1:15 p.m.
Olive oil is a flavorful and versatile cooking oil that is often trusted in popular cooking methods such as sautéing, ...

Family Features

Olive oil is a flavorful and versatile cooking oil that is often trusted in popular cooking methods such as sautéing, stir-frying, dressing, marinating and grilling. It can also be great when it comes to baking.

With seven olive oil varieties to fit almost any need, each Filippo Berio olive oil has its own distinct color, aroma and flavor characteristics. Among those seven, the extra light olive oil offers a delicate aroma and subtle flavor that can complement your favorite baked goods. Its high smoke point helps keep those goodies moist, and with strong flavors like chocolate, it also lets the sweetness come through.

Additionally, it provides high levels of mono-unsaturated fat – which is a “good” fat – and low levels of saturated fat – which is “bad” fat – making it a more nutritional choice when compared to butter or margarine. Because food needs less olive oil than butter in baking, it will save calories as well.

One easy way to incorporate olive oil into baked goods is during the prep work; where recipes call for buttering or flouring pans, instead brush the pan with olive oil and dust with flour for the same effect as butter.

Dark Chocolate Souffle

Prep time: 10 minutes

Cook time: 18 minutes

Servings: 2

1/2 tablespoon Filippo Berio Extra Light Olive Oil, plus additional for coating pan

1/4 cup granulated sugar, plus additional for coating pan

4 ounces 70 percent cocoa dark chocolate

1 ounce 30 percent heavy cream

3 egg whites

2 egg yolks

• Pinch of cream of tartar

Heat oven to 375 F. Grease two 6-ounce ramekins with olive oil and dust with sugar.

In double boiler, melt chocolate, 1/2 tablespoon olive oil and cream; let cool. Using electric mixer, beat egg whites until soft peaks form.

Whisk egg yolks into cooled chocolate mixture; fold in egg whites, 1/4 cup sugar and cream of tartar. Pour into prepared ramekins; bake 15 minutes.

Tip: This recipe can be easily doubled. Garnish with fresh berries, if desired.

Double-Chocolate Olive Oil Cake with Salted Chocolate Caramel Icing

Recipe courtesy of Chef Sharon Sanders

Prep time: 15 minutes

Cook time: 35 minutes

Servings: 8-10

1/2 cup, plus 2 tablespoons, Filippo Berio Extra Light Olive Oil, divided, plus

additional for coating pan

1 cup all-purpose flour

1 cup granulated sugar

1/4 cup unsweetened cocoa

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4teaspoon table salt

1/2 cup half-and-half

1 teaspoon pure vanilla extract

1 large egg, lightly beaten

1/4 cup, plus 1/3 cup, mini dark chocolate chips,

divided

1 cup canned dulce de leche

• Flaky sea salt (optional)

Position rack in center of oven and heat to 350 F. Lightly coat 9-inch round cake pan with olive oil and line bottom with parchment paper. Lightly coat parchment with olive oil.

In large mixing bowl, combine flour, sugar, cocoa, baking powder, baking soda and salt. Stir in half-and-half, 1/2 cup olive oil and vanilla. With electric mixer, beat in egg until well blended. Scrape batter into prepared cake pan and sprinkle top with 1/4 cup mini chips.