This is a
delicious, moist cake. It will deflate and crack as it cools.
©Flickr: The Commons
7 oz Chocolate, 70 % cocoa (I use Lindt)
8 Tbsp Extra virgin olive oil
7 oz Sugar
2 Tbsp Almonds or hazelnuts, ground
5 Eggs, large, separated
Confectioner’s sugar for dusting top of cake
Heat the oven to 350° F.
Butter and line, with parchment paper, the base of an 8” . spring-form pan.
Break the chocolate into pieces and place in a heatproof bowl set over a pan of simmering water. Stir a little to help the chocolate melt. Once it is completely melted, whisk in the oil in a steady stream, then whisk in two-thirds of the sugar, continuously stirring to help the sugar dissolve in the heat of the chocolate. Remove from the heat. Stir in the ground nuts, a pinch of flaked sea salt and the egg yolks.
Put the egg whites into a clean bowl with about one third of the remaining sugar. Beat with an electric mixer until the whites are no longer clear and then add another third of the sugar. Continue beating until the whites have significantly increased in volume, then add the rest of the sugar and beat until you have medium peaks (firm and shiny).
Using a really large metal spoon, loosen the chocolate mixture by folding in a big tablespoon of the egg whites, then fold in the rest carefully so that you do not lose air. Scrape the batter into the prepared tin and bake for 40 minutes. Test by inserting a fine skewer into the center of the cake. If it comes out clean, with no batter attached, the cake is ready.
Leave to cool in the tin. It will deflate and crack as it cools. Turn out on a plate and remove the paper. Dust with confectioner’s sugar. This pairs wonderfully with vanilla-flavored whipped cream.