Ingredients
- 400g 70% dark chocolate chopped
- 3/4 cup of Cobram Estate Premiere Extra Virgin Olive Oil
- 115g dark cocoa powder
- 4 eggs
- 450g castor sugar
- 170g plain flour
- 1 vanilla bean, seeds or 2 tsp vanilla extract
- 250g of rose water turkish delight
- 150g pistachios or roasted hazelnuts
- 1 tsp of salt
Method
- Pre heat oven to 160°C
- Lightly grease a 25x30cm cake pan with Cobram Estate Premiere Extra Virgin Olive Oil
- With an electric mixer beat the sugar and eggs in a bowl until thick and pale
- Add the Cobram Estate Premiere Extra Virgin Olive Oil and vanilla seeds until combined
- Sift in the flour, cocoa and salt and stir until combined
- Fold in dark chocolate, turkish delight and pistachios (reserve 30g of nuts for decoration)
- Pour into the pan and you can now spread the nuts if you reserved some
- Cook for 30-35 minutes or until the skewer is clean