ButterChocolateDessertsOlive Oil

Dark Chocolate Torte

This luxurious chocolate torte recipe swaps out butter for our Filippo Berio Mild & Light Olive oil, meaning it's much lower in saturated fat and completely delicious topped off with a pecan crunch. A great choice for an after-dinner treat for any chocolate lover!

Prep Time: 30 mins
Cooking Time: 35-40 mins
12 people

Used in this recipe

Ingredients

115g Dark Chocolate (chopped roughly)
130g plain flour
1 tsp baking powder
180ml Filippo Berio Mild & Light Olive Oil
225g granulated sugar
4 eggs
2 tsp vanilla extract
130g dark chocolate drops
130g pecans
3 tbsp granulated sugar
1 tsp salt

Method

Pecan Crunch: In a pan, combine pecans, sugar and salt over low heat; stir constantly, until nuts are toasted and sugar begins to melt slightly. Remove from pan and let it cool.
Preheat oven to 180c. Grease 10-inch round springform pan with olive oil.
In small microwaveable bowl, microwave chocolate drops for 2 minutes and stir well (if any lumps remain, microwave for about 20 seconds longer). Stir and set aside.
In a separate bowl, combine flour, baking powder and salt. Stir to mix well and set aside.
Using an electric mixer, beat Filippo Berio Mild & Light Olive Oil with sugar until combined. Beat in the eggs, one at a time.
Add melted chocolate and vanilla. With the mixer on low, beat in the flour mixture until it is just incorporated.
Fold in chocolate chunks, spread evenly into the prepared pan. Top with Pecan Crunch.
Bake for 35-45 minutes or until toothpick inserted into the centre comes out clean. Transfer to rack and let cool. Remove outer ring of pan. Serve and enjoy!

Mild & Light In Colour Olive Oil

From £10.99

This Olive Oil is a healthy substitute for other cooking oils. With its high smoke point it is the ideal choice for frying, stir-frying and baking. The light bouquet allows the natural flavour of food to come through.