Step 1

Preheat the oven to 180°C.

Step 2

Place the egg whites in the mixing bowl. Insert the butterfly whisk attachment. Beat 2 Min. / Speed 3.While whisking, slowly add 50g caster sugar through the lid.

Step 3

If you don't have a Thermomix, place the egg whites in a large bowl. Mix, using an electric whisk, until stiff. While whisking, slowly add in the caster sugar.

Step 4

Remove the butterfly whisk attachment and place the eggs in a small bowl. Refrigerate until later.

Step 5

Clean the mixing bowl. Add the chocolate to the mixing bowl. Blitz 8 Sec. / Speed  Scrape down, then melt 3 Min. / 37°C / Speed 1.

Step 6

If you don't have a Thermomix, place the chocolate broken into chunks in a small saucepan and melt on lowest heat until completely melted. Pour in a large bowl.

Step 7

Mix again 1.5 Min. / Speed While mixing, slowly add the olive oil, caster sugar, egg yolks and ground almonds through the lid in a thin stream. Pour the mixture in a large bowl and, using a hand whisk, slowly fold under the reserved egg whites.

Step 8

If you don't have a Thermomix, whisk the chocolate, using an electric whisk. While whisking, add the olive oil, caster sugar, egg yolk and ground almonds in a thin stream. Using a hand whisk slowly fold under the reserved egg whites.

Step 9

Pour the mixture in a 20cm round cake tin lined with greaseproof paper and bake for 30-40 minutes depending on how moist you want the chocolate to be inside. Test with a skewer and then transfer onto a wire cooling rack. Leave to cool slightly, then dust with icing sugar, slice and serve with a dollop of vanilla ice cream. Enjoy!