Double Chocolate Cherry Crostata, a light and crumbly olive oil cocoa short pastry, topped with a layer of organic chocolate hazelnut spread and a layer of homemade cherry jam. A rich, decadent, and delicious dessert, Italian-style.
Song of the day: Soul Food To Go by The Manhattan Transfer.
Sharing food with friends and family fills our heart with joy, and fuels our creativity. Looking at their faces when they eat the food we have prepared with love and care is rewarding to the time and effort we’ve put in.
We’re in our house in Rome and tonight we’re having over our longtime friends we haven’t seen in almost a year. We chose the menu attentively to the diets and tolerances of our guests. On the menu, there will be a dairy-free, fusion, Pumpkin Risotto, a grilled Tagliata, grilled Romaine, and roasted, spicy, Rosemary Potatoes. Starting it off with a local, organic, display of meats, cheeses, olives, and multigrain bread.
To end the feast, a dairy-free Double Chocolate Cherry Crostata, made with an olive oil cocoa pastry crust. Wanting to give a taste of Canada, we decided to do a play-on Black Forest Cake, so we added a layer of chocolate hazelnut spread underneath a layer of homemade cherry jam.
Substituting oil for butter? Yes, you can!
The short pastry made is with olive oil instead of butter which is suitable for all those intolerant to dairy and will be appreciated by everybody. It makes a light, crumbly, and tender crust that won’t make you miss the butter, at all! The use of olive oil instead of butter doesn’t make it less caloric, the difference is in the kind of fats present: unsaturated fats for the olive oil (with Vitamin A, D, E, and minerals), saturated fats for the butter.
The proportion is 80%: for 100 grams of butter, you need 80 grams of extra virgin olive oil.
If you want to make a Chocolate Crostata with butter in the dough, here is the link.
The cocoa in this Double Chocolate Cherry Crostata adds a deep richness that paired with the chocolate hazelnut spread and the cherry jam delivers a decadent yet light dessert, Italian-style.
TIP: You can skip the chocolate layer and simply add the jam (whatever flavor you like). It will still be absolutely delicious.
The night was filled with laughter, memories, and great conversations, among the sound of food being enjoyed.
Song of the day: Soul Food To Go by The Manhattan Transfer.Print
Double Chocolate Cherry Crostata, a light and crumbly olive oil cocoa short pastry, topped with a layer of organic chocolate hazelnut spread and a layer of homemade cherry jam. A rich, decadent, delicious dessert, Italian-style.
Adapted from a recipe found on Giallo Zafferano.
210 g organic, unbleached all-purpose flour (I used organic type 0)
25 g unsweetened cocoa powder
100 g raw cane sugar
80 g extra virgin olive oil
1 egg + 1 egg yolk, organic, free-range
1 tsp baking powder
1/4 tsp cardamom
1/4 tsp cinnamon
1 organic lemon, the zest
- 2 Tbsp organic chocolate hazelnut spread (if too thick, melt it in the microwave for a few seconds), optional
- 1 jar cherry jam (I used my dad’s homemade)
- In a large mixing bowl, or in the bowl of a stand mixer, add flour, cocoa powder, sugar, cinnamon, cardamom, baking powder, the whole egg, the yolk, the grated lemon peel, the olive oil and work everything with your hands (or with the mixer paddle) until you get a smooth and homogeneous dough.
- Shape the dough into a ball, flatten it, then wrap it in plastic and let it rest in the refrigerator for 1-2 hours. It will be oily and shiny.
- Preheat the oven to 350°F (180°C). Oil and flour a 24-cm (9-inch) tart pan.
- Dust a work surface with flour, cut and set aside 1/4 of the pastry (you will need it to cut out the shapes for the top of the crostata, or for a lattice top). Using a floured rolling pin, start stretching the pastry. I found it hard to roll so I did not stretch it all the way, instead, I put it in the pan and used my fingers to press it into the bottom and up the sides of the tart pan. Let it sit in the fridge for half an hour.
- Roll the rest of the dough and cut out any shape you like, I made smaller and bigger flowers and small rounds.
- Prick the pastry bottom with a fork, spread a layer of chocolate hazelnut spread and on top of that, a layer of cherry jam.
- Top with the cut-out shapes you did, or a lattice top, then bake in the preheated oven for about 30-35 minutes.
- Let cool on a rack, dust with icing sugar before slicing and serving.
The chocolate hazelnut spread layer is optional, you can just spread the cherry jam and it will still be delicious.
If you use a tart pan with a removable bottom it will be easier to remove the tart from the pan. I used a ceramic tart pan, therefore I left it in the pan and sliced it in there.
You can use this recipe to make cookies or a blind-baked tart that you can afterward fill with pastry cream and fresh fruit.
Check the cooking time, it may vary according to oven and tart pan used anywhere from 30 to 40 minutes.