Directions

1Preheat oven to 375 Fahrenheit.

2Combine Almonds with Flour in a food processor until almonds are ground up.

3Place the chocolate, olive oil, and salt in a double boiler and melt together at low temperature. Remove from heat and stir until smooth and melted. Whisk in the egg yolks and 1/2 cup of the agave. Set aside.

4With an electric mixer, beat the egg whites and cream of tartar at medium speed until soft peaks form when the beaters are lifted. Gradually sprinkle in the remaining 1/4-cup agave and beat at high speed until the egg whites are stiff but not dry. Use a large rubber spatula to fold one quarter of the egg whites into the chocolate mixture. Scrape the remaining egg whites into the bowl and pour the almond mixture on top. Fold just until the egg whites and almonds are evenly incorporated into the batter. Scrape the batter into the prepared pan and spread it evenly.

5Bake until a toothpick inserted in the center of the torte comes out with moist crumbs ( 25 - 30 minutes).

6Cool and serve. You can put some extra olive oil on when serving if you like (Along with some more sea salt).

7Isn't that exotic? I know it was difficult, but it will be worth it!