Olive oil for the pan
¾ cup spelt flour 1 ½ cups all purpose flour
¾ cup sugar 1 ½ tsp baking powder
¾ tsp kosher salt
3 eggs 1 cup olive oil
¾ cup whole milk
1 ½ Tbsp fresh rosemary, finely chopped
5 oz bittersweet chocolate (70% cacao), chopped into ½ inch pieces
2 Tbsp sugar for top crunch
Preheat the oven to 350 degrees. Rub a 9 ½ inch fluted tart pan with olive oil. Alternately use a long (4 ½ x 13 inch) loaf pan and line it with parchment paper.
Sift the dry ingredients into a large bowl, pouring any bits of grain or other ingredients left in the sifter back into the bowl. Set aside.
In another large bowl, whisk the eggs thoroughly. Add the olive oil, milk and rosemary and whisk again. Using a spatula, fold the wet ingredients into the dry, gently mixing just until combined. Stir in 2/3 of the chocolate. Pour the batter into the pan, spreading it evenly and smoothing the top. Sprinkle with the remaining chocolate and run a fork along the length of the chocolate so that the batter envelops it just a bit. Sprinkle with the second sugar.
Bake for about 40 minutes or until the top is domed, golden brown and a skewer inserted into the center comes out clean. The alternate pan may take up to 50 minutes.
For variety, when nearly finished baking, finish it under the broiler for a minute. This caramelizes the sugar on top and gives it a bit of crunch. Don’t walk away from the cake while it is under the broiler.
The cake can be eaten warm or cool from the pan or cooled, wrapped tightly in plastic, and kept for 2 days.
(Recipe retrieved from www.101cookbooks.com)