Comments on: Chocolate cake with olive oil and fleur de sel

By: stargirl

stargirl — Fri, 11 Nov 2011 08:03:59 +0000

i shall try this recipe tomorrow! should i warm the cake before serving?

By: Fleur de Sel

Fleur de Sel — Fri, 17 Sep 2010 08:16:48 +0000

I am French and Fleur de Sel is sea salt but the finest and most delicate part of the sea salt you find on the top, and there are places to make it, where you have squares of sea water in kind of wet land, I don’t know how to explain it in English, it’s called in french ” marais salants”…and it is kind of expensive and luxurous salt, with a very low amount of sodium.
We can often use salted butter in our cakes…and Pierre Herme created the savoury macarons, my favourite : olive oil-vanilla
This chocolate cake recipe is almost the same than mine which is really to die for, but I never tried it with salt and olive oil…I put olive oil in my Crepes mix though

By: keleigh

keleigh — Mon, 17 May 2010 21:16:13 +0000

Anyone have a recipe of this that has converted measurements for american cooks?

By: Julia Child’s Queen of Sheba – Chocolate and Almond Cake & Win 1 of 2 the Salt Books… plus more!

Thu, 15 Apr 2010 17:01:34 +0000

[...] cake when is still warm. The luscious, moist, gooey center is simply to die for. I have learned the art of using salt in dessert, and immediately I wanted to pair this delicious chocolate with salt to enhance its flavour even [...]

By: The Salt Tasting Event – William Blue Restaurant, North Sydney, NSW

The Salt Tasting Event – William Blue Restaurant, North Sydney, NSW — Thu, 28 Jan 2010 15:14:33 +0000

[...] A highly prized salt crystals from France, fleur de sel is known as the ‘flower of the salt’, the name used to describe the light ‘flower’ salt crystals, which is so delicate that the salt can only be collected when the weather is warm and winds are light. We’ve been told that majority of the harvesters at the salt ponds are also women who are praised by their soft feminine touch. We are presented with a picture of the salt farm how fleur de sel is made and harvested, without going into details I found it absolutely fascinating. The light, flaky texture and with a pure, slightly mineral taste, it is perfect for finishing dishes, suggested to try with fresh garden vegetables, delicate sauces, grilled seafood and perhaps try the fleur de del and olive oil chocolate cake. [...]

By: Morta Di Fame

Morta Di Fame — Tue, 24 Nov 2009 01:23:06 +0000

I am definitely going to try this one!

By: ladyironchef

ladyironchef — Mon, 16 Nov 2009 02:40:43 +0000

that’s a very delish-looking chocolate cake! hello, i dropped by after i saw FFichiban’s tweet! hee

cheers,
Brad
.-= ladyironchef´s last blog ..Sweet Nibbles (Part 10): Let’s be sweet =-.

By: Marisa

Marisa — Fri, 13 Nov 2009 10:45:38 +0000

I’m a salt-in-chocolate lover (seriously, canNOT get enough of that), but this is the first time I hear of combining it with olive oil. I’m up for new flavours, so will be trying this for sure!

PS: Great food styling!

By: The Little Teochew

The Little Teochew — Thu, 12 Nov 2009 15:22:43 +0000

Oh wow. I am speechless. That is one slice of cake. Goth comes to mind – in a good way!

By: Yas

Yas — Thu, 12 Nov 2009 13:12:39 +0000

man that's really looking sexy! .-= Yas´s last blog ..Asparagus carbonara – with a sprinkle of failure =-.