Yes, this is the way this chocolate and olive oil cake is supposed to look.
I think of this as the Frank Gehry of cakes.
It’s all angular pieces that jut this way and that. It seems to not make sense or be of this world. But the longer you gaze at it, the more you appreciate its quirky distinctiveness.
Just wait until you taste it, too.
“Chocolate & Olive Oil Cake” is a recipe by the incomparable Diana Henry, the London-based columnist, broadcaster and author who has a true gift when it comes to food writing, making you see, smell and taste an ingredient or dish in its totality just from the words she pens on a page.
The recipe is from her newest cookbook, “How To Eat A Peach” (Hatchette), of which I received a review copy.
It’s a compilation of her favorite dishes in her menu notebook that she’s jotted down entries in since she was 16. These are the dishes she most wants to cook for friends, family and herself. They include such scrumptious fare as “Sea Bass Crudo with Radishes & Nasturtiums,” “Autumn Vegetables with Hazlenut, Roast Bell Pepper & Anchovy Relish” and “Arroz Nego with Romesco Sauce.”
Coffee and chocolate — a perfect match.
Not quite tall, but definitely dark and handsome, this cake is the perfect companion for Valentine’s Day.
“Double Chocolate Espresso Wake-Up Bread” is from the new “The Everyday Baker” (Taunton Press), of which I received a review copy.
It’s by Abigail Johnson Dodge, a baking expert and contributing editor to Fine Cooking magazine. It’s filled with 176 recipes for sweet and savory treats, as well as plenty of technique tips, including how to judge the best ripe banana for making banana bread, assembling and filling pastry bags, shaping baguettes like a pro, and fastest way to pick leaves off thyme stems.
The recipes are perfect for the home-cook who wants to make something pleasing but doesn’t want to spend three days doing so. Enjoy everything from “Make-Ahead Chocolate French Toast” and “Salted Caramel-Toffee Icebox Cake” to “Goat Cheese Olive Spirals” and “Black Pepper Cream Crackers.” Each recipe also includes “Twists” — recommendations for changing-out the flavor of each or re-sizing it.
This particular recipe may be called a bread, but it’s really full-on cake.