Gateau au chocolat à la fleur de sel et huile d’olive

Chocolate has been daringly teamed with many unexpected flavours, from roquefort in Jean Paul Hévin’s ganache to wood in the búche de Noel designed by Philippe Starck. It was Pierre Hermé who made adding salt to chocolate (milk at first) popular. Here Inaki takes things one step further with the addition of olive oil. Surprisingly, it works. The olive oi