1 cup oat flour
¾ cup spelt flour
½ cup all-purpose flour
2/3 cup sugar
1½ teaspoon baking powder
¾ teaspoon salt
1½ tablespoons fresh rosemary, finely chopped
5 ounces/140g bittersweet chocolate (at least 70% cocoa), chopped into ½ inch chunks
1 tablespoons sugar for sprinkling
3 large eggs
1 cup Chocolate Olive Oil
¾ cup whole milk
1. Preheat the oven to 350°F. Line a 4½ x 13 inch loaf pan 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 Chocolate 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 50 minutes, or until the top is domed, golden brown, and a skewer inserted into the center comes out clean. Just a few minutes before the cake is finished, set your oven under broil for a minute, this caramelizes the sugar on top and gives it a bit of a crunch. Stay by the oven for the full minute before taking it out, make sure it doesn’t burn. Allow to cool completely.
Recipe adapted from Kim Boyce’s Good to the Grain