Ingredients
– 3 large eggs
– ⅓ cup brown sugar
– 3½ tbsp Carapelli 100% Italian EVOO
– ½ cup plain yogurt
– 1¼ cups all-purpose flour
– 1 tsp baking powder
– 2½ tbsp cocoa powder
– Vanilla ice cream and salt flakes for serving
Directions
1 Preheat oven to 350°F (180°C).
2 Beat the eggs with yogurt, olive oil, and brown sugar until light and airy.
3 Sift the flour, baking powder, and cocoa powder. Gently fold into the wet mixture.
4 Pour into a greased cake pan and bake for 23–25 minutes, or until a toothpick comes out clean.
5 Let cool. Serve with vanilla ice cream, a drizzle of olive oil, and a sprinkle of salt flakes.
2 Beat the eggs with yogurt, olive oil, and brown sugar until light and airy.
3 Sift the flour, baking powder, and cocoa powder. Gently fold into the wet mixture.
4 Pour into a greased cake pan and bake for 23–25 minutes, or until a toothpick comes out clean.
5 Let cool. Serve with vanilla ice cream, a drizzle of olive oil, and a sprinkle of salt flakes.
