- 200 gram Dark chocolate, 70 per cent cocoa solids
- 125 milliliter Strong-flavoured extra-virgin olive oil
- 185 gram Dark muscovado sugar
- 1 teaspoon Vanilla extract
- 1 teaspoon Sea salt flakes
- 40 gram Ground pistachios - plus some crushed to decorate
- 5 Large eggs, separated
Preheat your oven at 180°C/350°F. Grease a 23cm heart springform tin and line with non-stick baking paper. (Of course you could use a round tin instead).
Now melt the chocolate au bain-marie by breaking the chocolate into pieces and placing them into a heatproof bowl over a pan of simmering water.
Once fully melted, whisk in the oil in a steady stream. With a fork break the sugar clumps a little and add 1/2 the sugar, a little at a time continuously stirring until the sugar is completely dissolved. You might need to reduce the heat, you don’t want it to cook, just melt. Add the salt, vanilla extract, egg yolks and pistachios and give it a final stir.
Beat your egg white with an electric whisk until foamy and add the rest of the sugar. Continue beating until you have firm peaks. Fold the chocolate into the egg white using a metal spoon or spatula, gently not to kill all the lovely little air bubbles.
Transfer to your baking tin and bake for 40 – 45 minutes – you will know when it is cooked if you prick it with a fine skewer and it comes out clean. Let it cool for 10 minutes on a wire rack, still in its tin, and then ease the sides of the cake with a metal spatula or the back of a knife and spring it out of the tin. Sprinkle with crushed pistachios and cacao powder to decorate…. Enjoy… Bon appetit! ♥♥♥