1 - Position a rack in middle of oven and preheat to 350F. Rub a 9 1/2-inch fluted tart pan with olive oil.

2 - Sift dry ingredients into a large bowl, pouring back into bowl any remaining bits of grain or other ingredients in sifter, and set aside.

3 - 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.

4 - Bake for about 40 minutes, or until top is domed, golden brown, and darker around the 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.