100g. chocolate, 55% cacao
80g. extra virgin olive oil
100g. Honey mandola (into small pieces)
Melt the chocolate in bain-marie and mix with the extra virgin olive oil.
Then whisk the sugar with the eggs until they turn white and fluffy and add the chocolate, stirring.
Now add the flour and the crushed honey mandola.
Preheat the oven to 160oC, pour the mixture into a mold or hoop diameter 18 cm and bake the delicious cake for 25-30 minutes.