Ingredients
Olive oil, for pan
3/4 cup spelt flour
1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon kosher salt
3 large eggs
1 cup olive oil
3/4 cup whole milk
1 1/2 tablespoons fresh rosemary, finely chopped
5 ounces bittersweet chocolate (about 70 percent cacao), cut into roughly 1/2-inch pieces
Preparation
Position a rack in middle of ovenand preheat to 350 degrees. Rub a 9 1/2-inch fluted tart pan with olive oil.
Sift dry ingredients into a largebowl, pouring back into bowl anyremaining bits of grain or otheringredients in sifter, and set aside.
In a large bowl, whisk eggsthoroughly. Add olive oil, milk, androsemary, and whisk again. Usinga spatula, fold wet ingredients intodry ingredients, gently mixing untiljust combined. Stir in chocolate.Pour batter into pan, spreading itevenly and smoothing top.
Bake for about 40 minutes, oruntil top is domed, golden brown,and darker around edges, and askewer in center comes out clean.Cake can be eaten warm or coolfrom pan, or cooled, wrappedtightly in plastic, and kept for upto 2 days.
