MAKES 1 x 23 cm SQUARE CAKE
unsalted butter for the tin
125g dark chocolate about 70 per cent cocoa
3 large eggs
150g light muscovado sugar
125g unsalted butter diced
30g ground almonds
75g plain flour sifted
your best olive oil
sea salt for example Maldon or fleurs de sel
Heat the oven to 180C/160C fan/gas 4, and butter the base of a 22cm-23 cm square brownie tin or equivalent. Break the chocolate into pieces and gently melt it in a bowl set over a small pan containing a little simmering water in it. Allow the chocolate to cool to room temperature for the next stage.
While the chocolate is cooling, separate the eggs. Setting aside 25g of the sugar, cream the remainder with the butter together in a food processor, then incorporate the egg yolks one by one, and then the melted chocolate. Add the ground almonds and the flour, and transfer the cake mixture to a large bowl.
Whisk the egg whites in a separate medium bowl until stiff using an electric whisk, then scatter over the reserved sugar and continue whisking for about 30 seconds until very glossy. * Fold the egg whites into the cake mixture in two goes. Transfer the mixture to the prepared cake tin, smooth the surface and bake for 10 minutes until set around the outside but remaining gooey in the centre when tested with a skewer. Run a knife around the edge of the cake and leave to cool, then cover and chill it for a couple of hours or overnight. (The cake should keep for several days).
Serve the cake chilled in small slivers with a few drops of oil and flakes of sea salt.
THE PERFECT COMBO Try it if you never have, it’s one of those strange but true tales of three ingredients that were meant for each other