Chocolate Cake with Passion Fruit

Preheat the oven to 160 °C convection. Line a springform pan (Ø 20 cm) with baking paper. Clamp the bottom and grease the edges with a little butter so that the baking paper adheres well.

Melt dark chocolate and rapeseed oil in a small saucepan over low heat and stir until smooth. Let cool slightly.

In a bowl, mix flour, ground almonds, baking cocoa, baking powder, baking soda, and a pinch of salt.