Ingredients
Check off ingredients as you go
For a 24cm (9-inch) round pan
- 250g (9 oz) dark chocolate (minimum 60% cacao)
- 5 large eggs
- 170g (1⅓ cups) powdered sugar
- 100ml (⅓ cup + 1 tbsp) olive oil
- 60g (½ cup) almond flour (or hazelnut flour)
- Zest of ½ orange
- A pinch of fleur de sel
Preheat the oven to 150°C (300°F) convection. Line the bottom of the pan with parchment paper.
Crack the eggs into the bowl of a stand mixer, add the sugar, and beat at high speed until the mixture becomes pale, very fluffy, and voluminous. Meanwhile, melt the chocolate in the microwave or in a double boiler.
Pour the oil into the slightly cooled chocolate and mix until well combined and smooth. Once the egg mixture has become very pale and voluminous, lower the mixer speed and add the almond flour, orange zest, then the chocolate mixture in a thin stream.
Pour the cake batter into the prepared pan and bake for 30-35 minutes. Check for doneness by inserting a toothpick - it should come out with a few moist crumbs. If they’re liquid, continue baking for 5 more minutes. Watch the edges - the cake is ready when the edges start to slightly pull away from the pan. Let the cake cool in the pan and refrigerate. It will be easier to unmold once cooled.