Position a rack in middle of oven
and preheat to 350 degrees. Rub a 9 1/2-inch fluted tart pan with olive oil.
Sift dry ingredients into a large
bowl, pouring back into bowl any
remaining bits of grain or other
ingredients in sifter, and set aside.
In a large bowl, whisk eggs
thoroughly. Add olive oil, milk, and
rosemary, and whisk again. Using
a spatula, fold wet ingredients into
dry ingredients, gently mixing until
just combined. Stir in chocolate.
Pour batter into pan, spreading it
evenly and smoothing top.
Bake for about 40 minutes, or
until top is domed, golden brown,
and darker around edges, and a
skewer in center comes out clean.
Cake can be eaten warm or cool
from pan, or cooled, wrapped
tightly in plastic, and kept for up
to 2 days.