Chocolate Cake with Olive Oil and Fleur De Sel)

 (Adapted from Trish Deseinea's Nobody Does It Better...)

Ingredients

200g dark chocolate (min 70% cocoa solids)

200g unsalted butter

4 medium eggs

150g caster sugar

60g plain flour

1½ tsp baking powder

LunaOlivo Arbequina olive oil

Fleur de sel (sea salt)

Methods

1. Preheat the oven to 200C/400F. Grease and flour a 22cm sandwich tin.
2. Melt the chocolate in a heat proof bowl over a saucepan of hot simmering water. add butter and stir well to mix the two ingredients completely.
3. Put the eggs and the sugar in a bowl and whisk with kitchen mixer until the mixture turns pale and doubles in volume. Add the flour, a tablespoonful at a time, and the baking powder.
4. Mix in the chocolate mixture, pour the lot into the prepared sandwich tin and bake for 30-40 minutes. The cake is cooked when a knife inserted into the centre comes out clean.
5. Leave the cake to cool for 15 minutes before turning out.
6. To serve, cut the cake into slices, set them on plain white plates and pour some LunaOlivo Arbequina olive oil around. Sprinkle with some fluer de sel on the cake and serve.