For the crust:

1. Melt chocolate
2. Process nuts in a food processor on high speed for 2 minutes.
3. When scrambled, add melted chocolate.
4. Process for 1 more minute until well combined.
5. Pour on the base of a 9″ spring form pan lined with parchment paper to prevent the base to stick.
6. Reserve in freezer for 3 hours.

For the cake:

1. Melt chocolate with oil.
2. Beat whole eggs until foamy.
3. Add almond flour to the egg mixture.
4. Add cooled chocolate to the mixture and mix well.
5. Pour in the same size springform mold parchment paper to help turn out the cake.
6. Bake at 430 degrees for 9 minutes sharp.
7. Let the cake cool completely.
8. Store in refrigerator for one hour.
9. After one hour, open the mold carefully.
10. Present the crust on a cake stand.
11. With caution, try to place the cake on the crust.
12. If still too lava and fragile, reverse the cake with the help of the parchment paper.
13. Decorate to hide any broken part.
14. Enjoy at room temperature