Recipe for Extra Dark Chocolate Fondant with Olive Oil.

Chop the chocolate with a knife and melt it in a double boiler.

Separate the egg whites from the yolks. Add 150 g of sugar to the melted chocolate, mix with a wooden spoon until it melts, then pour in the extra virgin olive oil. Mix until the preparation is smooth and homogeneous.

Pour the almond powder, add the salt. Mix well, incorporate the egg yolks, and mix vigorously.

Preheat the oven to 180°C. Whip the egg whites and when they become frothy, gradually add the remaining sugar as if making a meringue. Stop when the mixture is shiny and forms peaks.

Gently fold the chocolate mixture in by mixing from bottom to top to avoid breaking the egg whites.

Line a round mold with parchment paper, pour in the mixture, and bake for 40 minutes.

To finish, check with a toothpick. Let cool; the cake will deflate and crack. Unmold and lightly dust with powdered sugar or cocoa, or omit.