At the Table of La Fortezza: Chocolate Olive Oil Cake with Lemon Rosemary Ice Cream

My new cookbook is out in the world, and it’s receiving a great response. Thanks to all that bought it and I hope you’re enjoying cooking from At the Table of La Fortezza. Look out for upcoming book signings and events in the newsletter in the next few weeks. If you haven’t already, head over to my YouTube channel & subscribe. It’s fun, funny and informative. Plus, you get a glimpse into our life in the Italian countryside. So watch and cook alongside me. I hope you enjoy our signature chocolate cake as much as I do.

This chocolate olive oil cake is a signature dessert at La Fortezza. We grow lemons and rosemary, and have an abundance of fresh olive oil in our region, so the ice cream is both delicious and locally sourced. Olive oil cakes can be dense, but this one uses only ½ cup olive oil, so it is light and delicate. The oil gives the cake a smooth finish and it holds up well the next day without being oily—I believe the cake lasts longer made with oil than with butter. You can substitute vanilla for the liqueur if you prefer. Note: The ice cream is a two-day process; I like to take the ice cream from the freezer about 15 minutes before serving, so it softens slightly and is easier to scoop.

Chocolate Olive Oil Cake

Serves 8-10

Ingredients:

• 1/2 cup extra virgin olive oil, plus 1 teaspoon for greasing the pan

• 1/4 cup cocoa powder, sifted

• 1/2 cup boiling water

• 2 teaspoons China Clementi (or another bitter alcohol like Aperol, Fernet, Amaretto)

• 1 cup flour1 teaspoon baking powder

• 1/2 teaspoon salt

• 1 1/2 cup sugar

• 3 eggs

Preparation:

• Preheat the oven to 325 degrees F

• Grease a 9 inch spring form cake pan with the 1 teaspoon oil. Cut a parchment round for the bottom of the pan

• In a small bowl, whisk the boiling water into the cocoa powder until you have a smooth mixture. Then, whisk in the China bitter alcohol and salt. Set aside to cool

• In another bowl whisk together the flour with the baking powder

• Place the sugar, olive oil and eggs into the bowl of a standing mixer with the paddle attachment. Combine the ingredients on medium high for about three minutes airy and thick

• Turn the mixer to low and add in the cocoa mixture. Stop the mixer to scrape the sides and bottom of the bowl once scraped, turn the mixer on slow to evenly incorporate. Add the flour slowly and blend for about 1 minute. Place batter into the pan, tap gently on the counter to remove any bubbles

• Bake for 40-45 minutes until the sides of the cake pull away from the pan. Remove and let cool. Once cool remove the rim. Place it on a wire rack and leave it to completely cool

• Slice the cake add a dollop of ice cream on each plate

Lemon Rosemary Ice Cream

Ingredients:

• 2 cups whole milk

• 1 cup cream

• 4 lemons, peeled, reserve the peels

• 1/2 cup sugar

• 2 tablespoons fresh rosemary chopped

• 2 tablespoons cornstarch

• 1/2  teaspoon salt

• You need an ice cream maker for this recipe, and note that it is a 2 day process

Preparation Day 1:

• Using a vegetable peeler, peel the lemons into the milk assuring that the oils spray into the pot

• Heat the milk and cream and the lemon peels on medium heat. Add the sugar and ½ the rosemary stirring constantly. When the milk starts to come to a boil remove from heat immediately

• In a small bowl place 3tablespoons of the warm milk mixture, whisk in the cornstarch and the salt to make a paste. Add the cornstarch paste into the pot of milk

• Whisk for 2 minutes, turn off the heat, add the rest of the rosemary and place into the refrigerator overnight to infuse the flavors. Cover the top with plastic wrap

Preparation Day 2:

• Strain out the rosemary and lemon

• Place into an ice cream maker to finish, follow the manufacturer's instructions

• Place sealed in the freezer until ready to use. I like to pull ice cream from the freezer about 15 minutes before serving, it becomes soft and easy to scoop