Ingredients
Check off ingredients as you go
For a 24 cm (9-inch) round pan
- 250 g (9 oz) dark chocolate (at least 60%)
- 5 large eggs
- 170 g (1⅓ cups) powdered sugar (icing sugar)
- 100 ml (⅓ cup + 1 Tbsp) olive oil
- 60 g (⅔ cup) almond flour (or hazelnut flour)
- Zest of 1/2 orange
- 1 pinch flaky sea salt
Preheat the oven to 150°C (300°F) on the fan/convection setting. Line the bottom of the pan with parchment paper.
Crack the eggs into the bowl of a stand mixer, add the sugar and beat on high speed until the mixture turns pale and becomes very fluffy and voluminous. Meanwhile, melt the chocolate in the microwave or in a double boiler.
Once the chocolate has cooled slightly, pour in the oil and stir until smooth and fully combined. When the mixture in the bowl has become very pale and voluminous, lower the mixer speed and add the almond flour, the zest, then the chocolate in a thin stream.
Pour the batter into the pan and bake for about 30-35 minutes. Check for doneness by inserting a toothpick: it should come out with a few moist crumbs. If they are still liquid, bake for 5 more minutes. Keep an eye on the edges; the cake is ready when they start to pull away slightly from the pan. Let the cake cool in the pan, then chill it. It will be much easier to unmold once cold.