Rosemary Olive Oil for the pan
¾ cup spelt flour or whole wheat pastry flour
1 ½ cups all-purpose flour
¾ cup sugar
1 ½ teaspoons baking powder
¾ teaspoon kosher salt
1 cup Rosemary Olive Oil
¾ cup whole milk
1 ½ tablespoons fresh rosemary, finely chopped
5 ounces bittersweet chocolate, chopped
2 tablespoons sugar for top crunch
Preheat the oven to 350F. Rub a 9 ½-inch fluted tart pan, or equivalent, with Rosemary Olive Oil. Sift the dry ingredients into a large bowl, pouring any bits of grain or other ingredients left in the sifter back into the bowl. Set aside.
In another large bowl, whisk the eggs thoroughly. Add the Rosemary Olive Oil, milk and rosemary and whisk again. Using a spatula, fold the wet ingredients into the dry, gently mixing just until combined. Stir in ⅔ of the chocolate. Pour the batter into the pan, spreading it evenly and smoothing the top. Sprinkle top with the remaining chocolate and run a fork along the length of the chocolate so that the batter envelops it just a bit. Sprinkle with the second sugar.
Bake for about 40 minutes, or until the top is domed, golden brown, and a skewer inserted into the center comes out clean. Finish cake under the broiler for one minute – which will caramelize the sugar on top as well and give it a bit of crunch.