SUPPER CLUB SECRETS
Pippa Cole shares the secrets to making the most incedible chocolate cake.
Serves 16
Adapted from a recipe attributed to the queen of dinner parties, Nigella Lawson. This is, as I can hear her mellifluous voice uttering now, a recipe more Italian by inspiration than by provenance. It is perhaps most closely related to an Italian Torta Caprese, a dense chocolate and ground nut cake from the island of Capri, but this version avoids the nuisance of separating the eggs and uses olive oil rather than melted butter to add a slightly fruity undertone. This recipe came as the final flourish to the La Civetta supper club I hosted earlier this term, a night of Italain cuisine and conversation with a group of Italian students sharing a culinary and linguistic passion. I would advise serving generous wedges with a dollop or two of crème fraiche or mascarpone, and don’t hold back on seconds. Truth be told, this quantity was more than enough for a 10 person dinner party, but the chef has to have some perks…
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'The Chocolate Olive Oil Cake' - Pippa Cole
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