Torta Di Cioccolato E Olio D'oliva Recipe

Prepare oven and pan

Preheat the oven to 350°F (175°C). Grease and line an 8-inch (20 cm) round cake pan with parchment, leaving an overhang for easy removal.

Combine dry ingredients

In a large bowl, sift (or whisk) together the all-purpose flour, almond flour, unsweetened cocoa powder, baking powder, and fine salt until evenly combined.

Whisk wet ingredients

In a separate bowl, whisk the granulated sugar and eggs until smooth. Add the extra-virgin olive oil in a steady stream while whisking to emulsify. Whisk in the milk, vanilla extract, and cooled espresso.

Melt chocolate and fold

Gently melt the chopped dark chocolate in a microwave in 20-second bursts or over a double boiler until smooth. Let cool slightly, then whisk into the wet mixture until homogeneous.

Combine wet and dry

Fold the dry ingredients into the wet mixture in two additions, mixing gently until just combined. Do not overmix. The batter should be thick but pourable. If it seems very stiff, add up to 1 tablespoon milk.

Bake

Pour batter into the prepared pan and smooth the top. Bake for 28–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (but not wet batter). Rotate the pan halfway through if your oven bakes unevenly.

Cool

Remove from oven and allow the cake to cool in the pan on a wire rack for 15 minutes. Use the parchment overhang to lift the cake from the pan and cool completely on the rack to room temperature.

Prepare cherries

Pit the fresh cherries and leave the stems if desired for presentation. Pat dry with paper towels.

Cook syrup and candy

In a small saucepan combine 1/2 cup granulated sugar and 1/4 cup water. Bring to a simmer over medium heat, stirring until sugar dissolves. Add the pitted cherries and simmer gently for 6–8 minutes until cherries soften and the syrup thickens slightly. Remove from heat and let cool in the syrup to absorb flavor, about 20–30 minutes. Drain and set aside on a rack to cool completely.

Dip in chocolate

Melt 2 oz dark chocolate in a microwave or double boiler until smooth. If desired, stir in 1/2 tsp unsalted butter for sheen. Dip the candied cherries halfway into the chocolate, place on parchment, and chill until set, about 15 minutes. Reserve 6 cherries for decoration and use the rest for garnish or garnish the cream.

Cook cherry purée

Place 1 1/4 cups pitted cherries and 1/4 cup granulated sugar in a small saucepan with 1 teaspoon lemon juice. Cook over medium heat, stirring, until cherries break down and sugar dissolves, about 6–8 minutes. Remove from heat and purée with an immersion blender or in a regular blender until smooth. Optional: press through a fine-mesh sieve for a silkier texture. Cool to lukewarm.

Bloom gelatin

Sprinkle 1.5 tsp gelatin over 2 tbsp cold water in a small bowl. Let sit 5 minutes to bloom.

Warm milk and dissolve gelatin

Warm 1/4 cup whole milk with 2 tbsp sugar (for milk mixture) in a small saucepan until just warm (do not boil). Stir in the bloomed gelatin until completely dissolved. Remove from heat.

Combine cherry purée and milk

Whisk a few tablespoons of the warm milk-gelatin mixture into the cooled cherry purée to temper, then whisk the tempered purée back into the remaining milk-gelatin mixture. Stir in vanilla and adjust sweetness if needed. Cool mixture to room temperature but not set.

Whip cream and fold

Whip the cold heavy cream to soft peaks. Fold one-third of the whipped cream into the cooled cherry-milk mixture to lighten it, then gently fold in the remaining whipped cream until homogeneous and airy. Do not overfold.

Chill to set

Transfer the Bavarian cream to a bowl, cover, and chill in the refrigerator for at least 1 hour to firm slightly. It should be scoopable but hold shape.

Level and slice cake

If the torta has domed, level the top with a serrated knife. Slice the cake horizontally in half to create two layers (use a long serrated knife or cake leveler). Place the bottom layer on a serving plate.

Fill with Bavarian cream

Spread about two-thirds of the chilled Cherry Bavarian Cream evenly over the bottom cake layer, leaving a 1/4-inch border to prevent overflow. Reserve the remaining cream for topping or piping.

Top and press

Place the second cake layer on top. Gently press to level. Spread the remaining Bavarian cream over the top, or pipe decorative swirls if desired.

Decorate

Arrange the reserved candied chocolate cherries around the edge or in a cluster at the center. Sprinkle toasted sliced almonds over the top, dust lightly with 1 tablespoon powdered sugar, and drizzle 1 tablespoon melted dark chocolate for contrast.

Chill before serving

Refrigerate the assembled torta for at least 30–45 minutes to allow the Bavarian cream to fully set and flavors to meld. Remove from refrigerator 10–15 minutes before serving to bring the cake to an ideal texture.