Method

• 1.
  Preheat the oven to 160°C. Grease a 20cm springform cake pan and line the base and side with baking paper.
• 2.
  Melt chocolate in a heatproof bowl set over a saucepan of gently simmering water, stirring occasionally (make sure the bowl doesn’t touch the water). Stir in olive oil, a pinch of salt and liqueur, then set aside to cool.
• 3.
  Place egg yolks and sugar in a stand mixer with paddle attachment and beat on medium speed until pale and creamy. Stir the egg yolk mixture into the chocolate mixture until combined. Stir in the hazelnut meal.
• 4.
  Place egg whites and a pinch of salt flakes in the cleaned mixer bowl. Using the whisk attachment, whisk egg whites to stiff peaks. In batches, fold the egg whites into the hazelnut mixture. Pour batter into prepared pan and bake for 45-50 minutes or until top is slightly cracked and a skewer inserted in the centre comes out with a moist crumb. It should have a slight wobble. Remove from oven and cool in pan for 30 minutes, then turn out onto a wire rack to cool completely.
• 5.
  For roasted strawberries, increase oven to 180°C. Place strawberries in a large bowl, add sugar and red wine. Add vanilla pod and seeds. Place mixture into a baking dish. Bake for 15-20 minutes or until strawberries are soft, then cool to room temperature. Dust cake with cocoa. Serve with mascarpone and strawberries.