An intense and balanced dessert, where the bold flavor of dark chocolate meets the roundness of extra virgin olive oil and the slightly tart freshness of raspberries. Butter-free, soft and melting, it’s the perfect elegant and light way to end a meal.
Ingredients (for 10 cakes):
For the chocolate cupcakes:
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200 g of dark chocolate
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150 g of extra virgin olive oil
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5 eggs
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90 g of sugar
For the raspberry coulis:
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250 g of fresh or frozen raspberries
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90 g of sugar
Procedure:
For the cupcakes:
Separate the egg yolks from the whites. In a bowl, beat the egg yolks with the sugar until light and fluffy.
Meanwhile, melt the dark chocolate in a saucepan over a bain-marie or low heat, then add the extra virgin olive oil and mix until the mixture is smooth.
Add the chocolate and oil mixture to the egg yolk and sugar mixture, mixing well. Separately, beat the egg whites until stiff peaks form (a “goose beak” consistency) and gently fold them into the mixture, stirring from the bottom up to avoid deflating them.
Distribute the dough into single-serving molds that have been lightly greased or lined with baking paper.
Cook in a preheated static oven at 180°C for approximately 10 minutes , or in a microwave at 500 watts for 2 minutes and 30 seconds .
For the coulis:
Blend the raspberries with the sugar until you obtain a smooth sauce. Pass the coulis through a fine-mesh sieve to remove the seeds. Store in the refrigerator until ready to serve.
Plating:
Serve the tarts while still warm accompanied by a spoonful of raspberry coulis. If desired, garnish with fresh fruit or a dusting of bitter cocoa.
This tart is captivating in its simplicity and refinement: made without butter, with extra virgin olive oil as the only fat, it has a melting texture and a deep flavor. The raspberry coulis provides the perfect acidic contrast to enhance the chocolate.
Enjoy your meal!
