Ingredients

Step by step

1. Preheat the oven to 180°C, fan 160°C, gas 4. Grease a 23cm diameter round cake tin with oil and line the base and sides with baking paper. Put the chopped chocolate, olive oil and salt in a large heatproof bowl set over a pan of barely simmering water. Melt, stirring occasionally, then remove the bowl from the heat and set aside to cool for about 20 minutes.
2. Use a balloon whisk to whisk the ground almonds and 120g of the sugar into the melted chocolate, then whisk in the egg yolks and orange zest. Add the orange juice and whisky, then whisk until combined; set aside.
3. In the bowl of a stand mixer (or in a large bowl and using an electric hand mixer), whisk the egg whites and cream of tartar on high until foamy. Gradually whisk in the remaining 60g of sugar until the mixture forms soft peaks. Fold about one-third of the whisked egg whites into the chocolate mixture. Carefully fold in the remaining egg whites until combined.
4. Scrape the batter into the prepared tin and level the top. Bake for 30-35 minutes or until slightly firm to the touch – a skewer inserted should come out with moist crumbs (the top may crack slightly but this is typical of flourless chocolate cakes). Cool completely in the tin.
5. Carefully remove the cake from the tin onto a serving plate and dust all over with cocoa powder. In a bowl, stir together the crème fraîche, orange juice and whisky until combined. Slice the torte and serve with the whisky crème fraîche. Store the cake in an airtight container for up to 5 days, or freeze for up to 3 months.
   Old fashioned

   Makes 1. Pour 60ml of whisky, 10ml of sugar syrup and 3-4 dashes of Angostura bitters into a glass. Half-fill with ice, then stir for 2 minutes until chilled. Strain into another ice-filled tumbler and garnish with a twist or slice of orange and a maraschino cherry.