Preheat the oven to 350°F. Grease a 9-inch springform pan with your extra virgin olive oil, then coat with cocoa powder.

Melt your chocolate, then whisk in the extra virgin olive oil.

Stir in the salt, almond flour, ⅔ cup of the granulated sugar, egg yolks, and vanilla extract.

In a clean and thoroughly dried bowl, whip the egg whites until they are foamy. Slowly add in the remaining sugar and whip until the meringue forms medium peaks.

Stir in a large spoonful of the meringue into the chocolate mixture.

Gently fold in the remaining meringue, be careful to not deflate the meringue too much.

Pour the batter into the pan, and bake for 40 minutes, or a toothpick inserted comes out clean.

Leave the cake to cool in the pan. It will fall and crack a lot, which is good!

Run a knife along the edge of the cake, if needed before carefully opening the pan.