Preheat the oven to 180°C.
Melt the chocolate in the microwave (at 650W, stirring every 20s). Wait around 10 minutes for it to cool down.
In a large bowl, whisk the eggs with the cane sugar until the mixture becomes frothy.
Add the olive oil and the melted chocolate and combine.
Finally add the baking powder and the ground almonds.
Pour the cake batter into a greased cake tin.
Bake it for 35 to 40 min at 180°C or until a tester comes out clean. If not clean, put the cake back in the oven for a few minutes.
Let it cool completely before serving (this cake tastes best when cooled). When cold, drizzle some more melted chocolate on top if you'd like.