Yogurt pound cake with chocolate and extra virgin olive oil icing
Yogurt pound cake with chocolate and extra virgin olive oil icing

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a special dish, yogurt pound cake with chocolate and extra virgin olive oil icing. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Yogurt pound cake with chocolate and extra virgin olive oil icing is one of the most popular of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Yogurt pound cake with chocolate and extra virgin olive oil icing is something which I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can cook yogurt pound cake with chocolate and extra virgin olive oil icing using 12 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Yogurt pound cake with chocolate and extra virgin olive oil icing:
  1. Get For the cake:
  2. Prepare 1 plain yogurt (4 ¼ oz.)
  3. Take 1 cup Extra Virgin Olive Oil from Spain
  4. Make ready 2 cups cane sugar
  5. Get 3 cups whole wheat flour
  6. Get 3 eggs
  7. Take 1 packet of yeast powder
  8. Take a pinch of salt
  9. Prepare pomegranate seeds for garnish
  10. Make ready For the icing:
  11. Prepare 9 oz. chocolate for the icing
  12. Prepare 4 tablespoons of Extra Virgin Olive Oil from Spain
Steps to make Yogurt pound cake with chocolate and extra virgin olive oil icing:
  1. Preheat the oven to 350º F while you prepare the pan. Brush it with Extra Virgin Olive Oil from Spain and dust it with flour. Place the pan upside down and give it a few taps to make sure the extra flour comes off.
  2. Beat the eggs together with the cane sugar and salt in a bowl. Add the Extra Virgin Olive Oil from Spain and the yogurt, and continue beating.
  3. Add the yeast and the wheat flour cup by cup, and beat the mixture fully after each cup.
  4. Once all the ingredients are beaten together well, put the cake batter in the pan and bake at 350º F for 40-45 min.
  5. In the meantime, prepare the icing by melting the chocolate in a double boiler, and once it is off the stove, emulsify it by whisking it while slowly adding the Extra Virgin Olive Oil from Spain.
  6. When the cake appears golden, poke it with a toothpick. If the toothpick comes out clean, the cake is ready. Turn off the oven and let the cake rest inside the oven with the door open for 15 minutes. Take it out of the oven and let it rest another 20-30 minutes before taking it out of the pan.
  7. Once the cake has cooled, cover it with the chocolate icing.
  8. You can decorate the yogurt pound cake with chocolate icing with Extra Virgin Olive Oil from Spain with pomegranate seeds.

So that is going to wrap it up for this special food yogurt pound cake with chocolate and extra virgin olive oil icing recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!