5 oz. roughly chopped bittersweet or dark chocolate with at least 70% cocoa content (or a combination)
Instructions
Preheat oven to 350°F
Mix the flours, sugar, baking powder and salt together in a large bowl.
Whisk the eggs, milk, olive oil, and rosemary in another bowl and pour over the flour. Mix well with a spatula or, better yet, your hands, adding the chocolate half way through. Taste the batter, adding more sugar if you like.
Pour the batter into a parchment-lined baking or cake pan and bake until golden brown (about 15-20 minutes; a paring knife should come out clean when inserted).
Allow to cool for a few minutes before serving.
Recipe by Oishii Rasoi at https://www.oishiirasoi.com/rosemary-and-bittersweet-chocolate-olive-oil-cake/