Recipe for Extra Dark Chocolate Fondant with Olive Oil from Provence.

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

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

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

Preheat the oven to 180°C. Beat 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, mixing from the bottom to the 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. It looks very nice; unmold and lightly dust with powdered sugar or cocoa, or not.