The marriage of dark chocolate, extra virgin olive oil and salt is a miraculous one. Somehow these three ingredients have managed a rendezvous that can only be described as a thing of unique beauty. The complex earthy richness of cocoa blended with the rich bright lusciousness of extra virgin olive oil is only brought to a higher level with a generous pinch of salt.

The recipe can be assembled in just a few minutes. If you love the sprightly tango of chocolate and fruity olive oil, these petite cakes will brighten your step. Here’s to great memories!

Chocolate Olive Oil Madeleines

Ingredients

1/2 cup flour
1/4 cup cocoa powder
1/2 tsp baking powder
1/8 tsp salt + another generous pinch, to taste
2 eggs at room temperature
1/2 cup sugar
1/2 tsp vanilla
1/4 cup California Olive Ranch Arbosana Extra Virgin Olive Oil

Directions:

1. Preheat the oven to 375 degrees. Generously grease a madeleine pan.
2. Sift the flour, cocoa powder, salt and baking powder.
3. Beat the eggs until thoroughly blended. Slowly add the sugar and
continue beating until the mixture is thick and pale, about 3 minutes. Add
vanilla.
4. Using a rubber spatula, gently fold in the flour mixture until just
combined. Fold in olive oil. Taste for additional salt.
5. Scoop into madeleine pan and bake for 10 to 12 minutes.
6. Cool the pan for a few minutes and then flip out the madeleines.

*Recipe courtesy of: The Pastry Studio Blog

- These bake pretty fast, so keep your eye on them. Mine baked in 11 minutes. The cakes should spring back when lightly tapped.
- Salt is very important in chocolate recipes. It really enhances the flavor considerably. I used 1/8 teaspoon of salt in the mixing and then added about half as much again when I tasted the batter. So it is recommended that you slowly keep adding salt to taste once you have the batter blended.
- Madeleines are meant to be eaten the same day.

Tags: chocolate, Cookies, desserts, holidays, madeleines, olive oil