2 cups (250 grams) /
8.8 ounces (250 grams) /
good quality dark chocolate 70% cocoa, broken into pieces
13.5 tablespoons (188 grams) /
Zucchi's Organic Extra Virgin Olive Oil
1 cup (250 grams) /
large eggs, separated and at room temperature
1 teaspoon /
powdered sugar, for dusting
Grease and line an 8-inch round cake tin or springform pan with baking paper. Preheat oven to 325ºF.
Place the chocolate in a metal or glass bowl set over a bain-marie or pot of simmering water.
When melted, remove the bowl from the heat and add the extra virgin olive oil, stirring with a wooden spoon or spatula to ensure all the pieces are smooth.
Next, mix in the sugar and the almond meal.
Once the mixture is no longer hot, add the egg yolks and stir to combine with a wooden spoon or spatula.
In a separate bowl, whip the egg whites with beaters until soft, fluffy peaks form. Gently fold in half the egg white mixture into through the chocolate and almond batter, followed by the other half.
Pour the batter into the pan and smooth over the top with a spatula. Bake for approximately 40 minutes or until the top appears dry and a skewer inserted in the middle comes out clean (not wet).
Let cool completely in before transferring it to a serving plate.
Dust with powdered sugar and serve as a dessert or a decadent breakfast treat!