Chocolate Olive Oil Cake

Steps

1. 1Heat the oven to 170°C and line a 20 cm tin. Melt the dark chocolate gently (short bursts in the microwave, or over a pan of simmering water), then stir in the olive oil until smooth and glossy.
2. 2Whisk the eggs and sugar for 3–4 minutes, until pale, thickened, and falling from the whisk in ribbons. This air is what keeps the cake light despite the fudgy centre.
3. 3Fold the chocolate mixture into the eggs with a spatula, then sift over the flour and fold just until no streaks remain. Stop mixing as soon as it looks even.
4. 4Bake 35 minutes at 170°C. The edges should be set and the centre still slightly soft — a skewer will come out with a few moist crumbs.
5. 5Sprinkle with flaky salt while warm, then cool in the tin for 20 minutes before slicing so it holds together.

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