I found this recipe online and decided to make my own version of it...of course, I had to change bits of it to suit my dietary needs. My family LOVED this cake, loved. I hope yours does too. It's easy!!!!
3/4 cup / 3 oz / 80g spelt flour
1 1/2 cups / 7.5 oz / 210 g Whole Wheat all-purpose flour
3/4 cup / 4 oz / 115g sugar
1 1/2 teaspoons baking powder
3/4 teaspoon kosher salt
1 cup / 240 ml good olive oil
3/4 cup / 180 ml whole milk
1 1/2 tablespoons fresh rosemary, chopped....MORE!
5 ounces / 140 g bittersweet chocolate (60% cacao), chopped into 1/2-inch pieces
2 tablespoons un-refined sugar for top crunch
Preheat the oven to 350F / 175C. Rub a 9 1/2-inch (24 cm) fluted tart pan sprayed with oil. Sift the dry ingredients into a large bowl, pouring any bits of grain or other ingredients left in the sifter back into the bowl. Set aside.
In another large bowl, whisk the eggs thoroughly. Add the olive oil, milk and rosemary and whisk again. Using a spatula, fold the wet ingredients into the dry, gently mixing just until combined. Stir in 2/3 of the chocolate. Pour the batter into the pan, spreading it evenly and smoothing the top. Sprinkle with the remaining chocolate and run a fork along the length of the chocolate so that the batter envelops it just a bit. Sprinkle with the second sugar.
Bake for about 40 minutes, or until the top is domed, golden brown, and a skewer inserted into the center comes out clean. Allow the cake to cool and remove from tart pain. The cake can be eaten warm or cool. Store by wrapping tightly in plastic.
Serves 8 -12.
Recipe adapted from Good to the Grain by Kim Boyce.