Easy olive oil and chocolate cake

A tasty and fluffy cake for every occasion and so easy to put together. Enjoy a slice (or two...) with your tea or coffee or as a snack at work or at school

Ingredients (for 8-10 people):
250gr. black chocolate, cut in pieces (70% cocoa solids)
100ml olive oil
6 egg yolks
150gr. icing sugar
6 egg whites
100gr. granulated sugar
150gr. all-purpose flour, sifted
10gr. baking powder

Method:
Preheat the oven to 170ºC.

Put the chocolate in a glass bowl and place it on top of a saucepan with boiling water in medium-low heat. Make sure that the glass bowl doesn't touch the water in the saucepan. Stir with a wooden spoon until the chocolate is melted (the method of "bain marie"). Add the olive oil and stir.

In another bowl beat the egg yolks with the icing sugar and add the mixture into the melted chocolate.

In the bowl of a standing mixer, in low speed, beat the egg whites with the granulated sugar until they become a stiff meringue. Carefully fold the meringue into the chocolate mixture using a spatula, add the flour and the baking powder and mix gently but firmly.

Brush a classic loaf tin with some oil, lightly dust with some flour and empty the cake mixture in.

Put in the oven and bake for 40 minutes. Turn the temperature down to 160ºC and continue baking for another 10 minutes.

Leave the cake to settle for 15 minutes before you turn it on a serving dish. Leave to cool completely before you cut in slices and serve.