120 gr. of dark chocolate
50 gr. of toasted hazelnuts
40 gr. of rice starch
40 ml. of extra virgin olive oil Salvagno
40 gr. of brown sugar
1 tablespoon grated fresh ginger
Melt the chocolate in a bain-marie, add 40 ml of Salvagno extra virgin olive oil, stir for a long time and then leave to rest.
Grind the hazelnuts in the mixer.
Separate the yolks from the whites. Whisk the egg whites until stiff and set them aside. In another bowl lightly whisk the egg yolks together with the sugar, then mix the starch and mix the ginger. Quickly add the chocolate and then gently incorporate the egg whites. Complete with the ground hazelnuts and transfer everything into a 18 cm diameter cake pan covered with parchment paper.
Bake the cake at 170 ° C for about 35 minutes, then take it out of the oven and let it cool completely. Decorate the cake or slices directly with icing sugar to taste.