8 servings
Preparation time: 30 minutes
Cooking time: 35 minutes

For the cake:

  • 6 eggs
  • 150 g flour
  • 150 g sugar
  • 40 g cocoa
  • 50 ml milk
  • 20 ml PDO huile d’olive d’Aix-en-Provence – olives maturées
  • 1 sachet of baking powder
  • 2 sachets of vanilla sugar
  • 1 tsp cinnamon (optional)

For the filling:

  • 1 jar of cherries (or sour cherries) in syrup
  • 50 cl whipping cream
  • 50 g icing sugar
  • 1/2 tsp vanilla powder or vanilla bean paste
  • Kirsch (optional)
  • 50 g dark chocolate

Prepare the cake:

Preheat your oven to 180°C.

Pour the whipping cream into a mixing bowl, put everything in the refrigerator with the whips of your mixer. Separate the whites from the egg yolks. Whisk the yolks, sugar and vanilla then add the milk and olive oil.

Add the cocoa powder then the flour and baking powder (and the cinnamon).

Beat the whites until stiff (halfway through add a pinch of salt). Gently fold the whites into the preparation.

Pour into an oiled cake tin and bake for 35 minutes. Prepare the whipped cream:  whisk the cream. When the cream begins to thicken, add the icing sugar then the vanilla.

Mounting the cake:

Cut the cake in half once it has cooled.

Immerser both sides of the cake of with the cherry syrup (with a bit of kirsch!)

Spread a layer of whipped cream on one halve, scatter some cherries, lay the second halve of the cake on it, cover it with whipped cream and sprinkle with cherries.

Finish the cake by grating the dark chocolate over it with a big grater (or a peeler).

Olive oil:

We advise you to use a traditional-tasting PDO huile d’olive d’Aix-en-Provence – olives maturées (matured olives) for its sweetness and its aromas of sourdough bread, black olive, cocoa and cooked artichoke.

You can also use PDO olive oil from Provence – olives maturées or Vallée des Baux-de-Provence – olives maturées.