The Bojon Gourmet

0 Position a rack in the center of the oven and preheat to 350ºF. Rub an 8- or 9-inch round springform pan with a bit of olive oil.
1 Place the chocolate, oil and salt in a large, metal bowl. Place the bowl in a skillet filled with 2 inches of barely simmering water, and stir frequently until the chocolate is melted. 
2 Remove the bowl from the skillet and whisk in ½ cup of the sugar, then whisk in the egg yolks. 
3 Place the egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Whip on medium-high speed until foamy, then gradually pour in the remaining ¼ cup of sugar, whipping the whites until they hold soft peaks (i.e., when you pull the whisk out and hold it upside down, the peaks of white flop over).
4 Without delay, use a flexible spatula to stir one-third of the whipped whites into the chocolate mixture. 
7 Add the remaining whipped egg whites to the bowl, sift in the almond and sweet rice flours, and gently fold until the batter is just combined and no streaks remain.
5 Immediately scrape the batter into the prepared pan, and smooth the top. Bake the cake until a toothpick inserted in the center comes out with moist crumbs, 30-40 minutes. 
8 Let the cake cool completely, then remove the sides of the pan. Dust with cocoa powder just before serving if you wish, then use a large chef's knife wiped clean after each cut to slice the cake.
6 If you like, serve the cake with a dollop of cream, a drizzle of olive oil, a few flecks of flakey salt, and/or seasonal fruit or berries. The cake will keep, covered and at room temperature, for up to three days, or refrigerate or freeze for longer storage.