Active Time

　　15 min

　　Total Time

　　1 hr 45 min (includes cooling time)

　　Olive oil and almonds keep it moist. Eggs keep it together. Chocolate and sugar keep it delicious. Who's missing gluten now?

　　

Ingredients

8 servings

　　Nonstick vegetable oil spray

　　1/4 cup unsweetened cocoa powder

　　1 cup unsalted, roasted almonds, plus 2 tablespoons chopped

　　7 oz. bittersweet or semisweet chocolate (61%–72% cacao), coarsely chopped

　　1/2 cup olive oil

　　1 teaspoon kosher salt

　　3/4 cup granulated sugar, divided

　　4 large eggs, separated

　　1/4 teaspoon cream of tartar

　　1 tablespoon raw sugar

　　

Step 1

Preheat oven to 325°F. Lightly coat a 8 1/2 x 4 1/2" loaf pan with nonstick spray. Pulse cocoa powder and 1 cup almonds in a food processor until very finely ground, about 1 minute.

　　

Step 2

Microwave chocolate and 1/4 cup water in a microwave-safe bowl in 15-second intervals (or heat in a heatproof bowl set over a saucepan of simmering water), stirring occasionally, until melted. Whisk in oil and salt, then almond mixture and half of granulated sugar, then egg yolks.

　　

Step 3

Using an electric mixer on high speed, beat egg whites and cream of tartar until frothy. With motor running, gradually add remaining granulated sugar; beat egg whites to firm peaks.

　　

Step 4

Gently fold egg whites into chocolate mixture in 2 additions, folding just until incorporated each time. Scrape batter into prepared pan; top with chopped almonds and raw sugar. Bake cake until top is firm when gently pressed and a toothpick inserted into the center comes out with a few moist crumbs attached, 50–60 minutes. Transfer to a wire rack and let cake cool in pan 15 minutes. Turn out onto rack and let cool completely.

　　

Do ahead

Step 5

Cake can be baked 4 days ahead. Store tightly wrapped at room temperature.

　　Cooks note

　　A handful of chopped almonds creates a crunchy top crust.