Baked Chocolate Ganache
Silky, custard-set chocolate with a glossy olive oil finish, just five ingredients, one bowl, zero fuss.
This sets like a firm custard once chilled, but is loveliest served just barely warm, when the centre is still soft. Bake it in a crisp tart shell instead of a dish for a chocolate EVOO tart. Store in the fridge for up to 4 days; the texture firms up further overnight, so let it come back towards room temperature before serving.
Some desserts ask a lot of you. This one doesn't. There's no whipping, no folding, no watching a bowl for stiff peaks, just excellent chocolate, cream and a good glug of extra virgin olive oil, mixed and poured into the oven to set into something halfway between a custard and a truffle. The olive oil is what makes it: it rounds out the bitterness of the dark chocolate with a fruity, peppery finish that butter simply can't give you. Bake it until the centre still holds a gentle wobble, then let time do the rest — it firms up as it cools into a dense, glossy slice that tastes far more sophisticated than the five minutes of hands-on effort it actually took.
Serving suggestions
Serve just warm, with a fresh drizzle of your best EVOO and a scatter of flaky pink salt flakes; the classic way to let the olive oil shine
Spoon into small glasses or ramekins as an elegant dinner party pot au chocolat, topped with a dollop of crème fraîche
Bake in a par-baked tart shell for a chocolate and olive oil tart, sliced thinly, it's rich
Pair with fresh raspberries or poached pears to cut through the richness
Finish with a dusting of orange zest or a few torn mint leaves for a lift of freshness
For an adults-only version, add a splash of espresso or orange liqueur to the mixture before baking
Need
- 300 Grams chocolate dark, in pieces BUY
- 200 Grams cream BUY
- 80 Grams Extra Virgin Olive Oil (EVOO) BUY
- 3 eggs
- 50 Grams raw caster sugar BUY
- 1 Teaspoon vanilla bean paste BUY
- pink salt flakes as needed BUY
Do
- 1
Prep the dish: Preheat oven to 150°C (fan-forced). Lightly grease a rectangular tart or loaf tin.
- 2
Chop the chocolate: Place 300g dark chocolate (70%), broken into pieces into the Thermomix bowl. Chop *5 sec/speed 8.
- 3
Add 200g cream to the Thermomix bowl. Melt 4 min/60°C/speed 2 or until smooth and glossy.
- 4
Add eggs, sugar, vanilla and a pinch of pink salt flakes. Mix 20 sec/speed 3 until just smooth. Avoid over mixing or incorporating too much air.
- 5
With the blades turning on speed 3, pour EVOO in through hole in the lid. Mix 20 sec/speed 3.
- 6
Pour the mixture into the prepared tart tin. Bake for 30 minutes until wobbly in the centre.
- 7
Cool in the dish for at least 20 minutes before serving, it will continue to set as it cools. Finish with a drizzle of fresh EVOO and an extra pinch of pink salt flakes.
Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
