Steamed Chocolate Olive Oil Cake With Black Sesame


2 tablespoon olive oil for pan prep

¾ cup black sesame

4 oz. high-quality dark bittersweet chocolate, chopped

1 ½ cups all-purpose flour, preferably organic

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

¼ cup high grade cocoa powder

1 cup California Olive Ranch Destination Series Olive Oil

½ cup sugar

¼ cup brown sugar

3 eggs

2 teaspoon vanilla extract



Pan Prep:

You’ll need either a steam pudding pan with lid or a 9 inch cake pan as well as a pot with lid but your cake pan into.  Fill the pot half way up with water and warm on low.


Oil the cake pan with the 2 tablespoons of oil using a pastry brush.


Toast the black sesame till they begin to pop and smell aromantic.  Remove from heat transfer to a mortar and pestle or blender. Before processing the sesame remove 3 tablespoons to coat the greased pan, sprinkle the sesames one spoon at a time to make sure the entirety of the pan is coated.  When processing the sesame you want to nip every seed but you don’t want to over process that it becomes a paste. If using a blender it takes one second to achieve desired effect.


Batter:

In a large enough bowl to fit above the simmering water place your chocolate and melt.  Measure out all your dry ingredients and combine in a bowl using whisk, set aside. Combine the olive oil and sugar in another bowl, beat for 3 minutes using a paddle attachment in a stand up mixer a hand mixer.  Add the eggs one at a time, allowing for each to be well integrated in the emulsified oil and sugar mixture. Add the melted chocolate, mix. Lastly, add the flour mixture and mix on low until just combined.


Bake:

Spoon batter into the prepared pan.  Top the mold with lid or pan with aluminum foil or a plate.  Place the pan into the pot of water making sure the water comes up ¾ up the side of the cake pan.  If you find you need more water fill up to desired amount, remove cake, bring water to a simmer then add the cake.  Top the pot with a lid and simmer on low for 1 ½ hours.


Serve:

Remove the cake pan from the pot and allow to completely cool before inverting out onto a plate.