Yogurt pound cake with chocolate and extra virgin olive oil icing. Add the Extra Virgin Olive Oil from Spain and the yogurt, and continue beating. Add the yeast and the wheat flour cup by cup, and beat the mixture fully after each cup. In a separate mixing bowl, whisk together the flour, salt, baking soda and baking powder, set aside.

Feel free to get a little bolder when pairing with chocolate for a more robust flavor. In all cases, select a high quality olive oil and be sure to taste it first. In a large bowl whisk the yogurt, sugar, and olive oil. You can cook Yogurt pound cake with chocolate and extra virgin olive oil icing using 12 ingredients and 8 steps. Here is how you cook it.

Ingredients of Yogurt pound cake with chocolate and extra virgin olive oil icing

You need of For the cake:.
You need 1 of plain yogurt (4 ¼ oz.).
It's 1 of cup Extra Virgin Olive Oil from Spain.
You need 2 of cups cane sugar.
It's 3 of cups whole wheat flour.
You need 3 of eggs.
It's 1 of packet of yeast powder.
Prepare of a pinch of salt.
It's of pomegranate seeds for garnish.
You need of For the icing:.
You need 9 of oz. chocolate for the icing.
Prepare 4 of tablespoons of Extra Virgin Olive Oil from Spain.

Add the eggs, mixing them when adding each one. Add the vanilla and mix until combined. Gently whisk in the dry ingredients and when properly mixed, add into the pan and smooth the top. The cake, made with unflavored yogurt and olive oil, is good enough that it would be worth it to go out and buy yogurt for the express purpose of making it. (Of course, I've never had to.) It's a plain cake, rather like a pound cake, but with a somewhat coarser crumb, and it's made without fuss or fancy equipment.

Yogurt pound cake with chocolate and extra virgin olive oil icing instructions

Preheat the oven to 350º F while you prepare the pan. Brush it with Extra Virgin Olive Oil from Spain and dust it with flour. Place the pan upside down and give it a few taps to make sure the extra flour comes off..
Beat the eggs together with the cane sugar and salt in a bowl. Add the Extra Virgin Olive Oil from Spain and the yogurt, and continue beating..
Add the yeast and the wheat flour cup by cup, and beat the mixture fully after each cup..
Once all the ingredients are beaten together well, put the cake batter in the pan and bake at 350º F for 40-45 min..
In the meantime, prepare the icing by melting the chocolate in a double boiler, and once it is off the stove, emulsify it by whisking it while slowly adding the Extra Virgin Olive Oil from Spain..
When the cake appears golden, poke it with a toothpick. If the toothpick comes out clean, the cake is ready. Turn off the oven and let the cake rest inside the oven with the door open for 15 minutes. Take it out of the oven and let it rest another 20-30 minutes before taking it out of the pan..
Once the cake has cooled, cover it with the chocolate icing..
You can decorate the yogurt pound cake with chocolate icing with Extra Virgin Olive Oil from Spain with pomegranate seeds..

This five-star yogurt Bundt cake is made with a pot of lemon yogurt instead of sour cream. Flavor additions are endless — try lemon zest, dried cranberries, fresh berries, chopped nuts, or mini chocolate chips. Drizzle slices of this cake with a berry sauce for a lovely light dessert. But instead of butter, there's oil, and there's always the eponymous yogurt. It's a very plain cake — think pound cake — with subtle flavor, firm texture, minimum sweetness and the ability to be just right, no matter the moment.