Directions

1. Roast the almonds on a heat proof pan.
2. Sift flour and mix with the baking powder.
3. Separate the whites from the yolks.
4. Beat the whites to make a tight meringue.
5. Add the olive oil in a mixer and start beating it.
6. Add gradually the sugar and the egg yolks.
7. Then add gradually in iterations the milk, the almonds, the chocolate piece, the meringue and the flour until all ingredients are mixed together.
8. Beat in the mixer for 10 minutes.
9. Empty on a buttered baking cake pan and bake in 180 C for 45 minutes to 1 hour.