Melt the chocolate and oil together until smooth
Beat the egg yolks with sugar until pale
Whip the egg whites until stiff peaks form
Fold a little of the whipped egg whites into the yolk mixture to lighten
Fold in the remaining whipped egg whites
Bake at 350°F / 175°C for 14 minutes
Let the cake rest in the pan for an hour to finish setting
Dust with Maldon salt, orange zest, or serve with Chantilly cream
