• Dark Chocolate, chopped | 100g
• Olive Oil | 80ml
• Large Eggs | 3
• Sugar | 120g
• Greek Yogurt | 200g
• Vanilla Extract | 2 tsp
• Almond Flour | 200g
• Unsweetened Cocoa Powder (optional) | 2 tbsp
• Baking Powder | 1½ tsp
• Fine Salt | ¼ tsp
• Sliced Almonds (for topping) | 2 tbsp

• Heat the oven to 175°C / 350°F. Grease and line an 8-inch (20 cm) round pan with parchment.
• Melt the chocolate with the olive oil in short microwave bursts or over a double boiler, stirring until smooth. Let it cool slightly.
• Whisk the eggs and sugar until pale. Whisk in the yogurt, vanilla, and the cooled chocolate mixture.
• In a separate bowl, stir together the almond flour, cocoa, baking powder, and salt. Fold into the wet mixture until just combined.
• Pour the batter into the pan, smooth the top, and sprinkle with the sliced almonds.
• Bake for 25 to 30 minutes, until a toothpick comes out with a few moist crumbs.
• Cool in the pan for 15 minutes, then turn out. It firms up and tastes even better once fully cool.