150 g dark chocolate, 64 % cocoa
150 g almond powder
80 g sugar
60 g extra virgin olive oil – Olive & Olives 1
For a mold of 20 cm diameter
Roast the almond powder about ten minutes in an oven at 150°C. Cool.
Preheat oven to 180°C.
Melt the chocolate in a double boiler. When completely melted, add the extra virgin olive oil and mix well.
In a bowl, beat eggs with sugar using an electric mixer until they increase in size and become sparkling white. Approximately 4 to 5 minutes of beating.
Stir in gently and carefully the grounded almonds and melted chocolate.
Line a round cake pan with parchment paper. Pour mixture into the mold.
Bake for 25 minutes.