Flourless Chocolate Cake

Directions

• Start preheating your oven to 180 degrees on fan or 160 degrees on upper and lower settings.
• Grease the inside of your 18-20 cm springform pan with softened butter and cut and stick greaseproof paper to fit the base.
• Melt the dark chocolate in a heat-resistant bowl in the microwave by taking it out every few seconds and stirring with a spoon or using the bain-marie method.
• Add a little less than half of the granulated sugar to the melted chocolate and mix with a whisk. Add the egg yolks, powdered almonds and olive oil and whisk gently with a whisk until they are just mixed together.
• Start whisking the egg whites in a large mixing bowl with a mixer. When they turn white, add the remaining granulated sugar very little by little and continue to whisk quickly. If it reaches a consistency that does not run when you turn the bowl upside down, your egg white is done.
• Add your fluffy egg white to the chocolate mixture in about 5 stages with a spatula. After each addition, gently fold the egg white into your chocolate mixture with movements from bottom to top. It is important not to overbeat and to be gentle so as not to deflate the mixture.
• As soon as your mixture is ready, pour it into your mold without waiting and put it in the oven.
• Bake in the oven for about 45-50 minutes.
• It will be fluffy when you take it out, then it will deflate slowly, and there will be a crispy, delicate, fragile shell on the outside.