Nyons Olive Oil Chocolate Cake by Laurent Mariotte

Ingredients

8 servings

• 250 g of dark chocolate
• 5 eggs
• 150 g of cane sugar
• 15 cl of virgin olive oil
• 125 g of hazelnut flour
• cocoa powder
• fleur de sel

Steps

1. 1

   Preheat the oven to 170°C (340°F).

2. 2

   Melt the chocolate in a bain-marie. Add the olive oil and fleur de sel.

3. 3

   Crack the eggs into a mixing bowl and whisk for at least 5 minutes with the sugar.

4. 4

   Once the chocolate is melted, stir in the hazelnut powder and then the whisked eggs.

5. 5

   In a greased cake tin with a drizzle of olive oil, place a piece of parchment paper at the bottom. Pour the cake batter in and bake for 30 minutes.

6. 6

   Let cool for at least 2 hours at room temperature, then turn the cake out onto a plate.

7. 7

   Remove the parchment paper, brush the cake with a little olive oil, and sprinkle with cocoa powder. Slice and enjoy!

8. 8

   Tip: for a more intense taste, you can opt for a green fruity olive oil.