Preheat the oven to 350°F (180°C). Line an 8-inch (20cm) springform pan with parchment paper and grease with some coconut oil.
Melt the chocolate over a water bath or in the microwave.
Mix egg yolk, sugar, and vanilla extract in a bowl of a stand mixer. Add melted chocolate and olive oil, mix until combined. Stir in almond flour, ground cinnamon, and cardamom.
Whisk egg whites and salt until stiff peaks form. Fold into the batter and pour into the prepared springform pan.
Half the pears, remove the core and stem, thinly slice and arrange beautifully on the batter. Sprinkle with chopped hazelnuts.
Bake for 50 minutes (until a toothpick comes out mostly clean). Remove from the oven, place on a wire rack, and let it cool completely in the springform pan.
Make your own almond flour with this easy DIY Almond Flour Recipe!Sugar: This chocolate cake is made with less sugar than regular chocolate cake. Thus it's less sweet and healthier. Feel free to use up to ¾cup (140g) coconut sugar for a sweeter cake!Coconut Sugar Substitution: Use ½ cup (100g) brown sugar instead of coconut sugar! → Be aware; brown sugar is not paleo-friendly!Olive Oil Substitution: Use ½ cup regular or dairy-free butter. → Be aware, butter or margarine (even if dairy-free) is not paleo-friendly! Can also be substituted with virgin coconut oil for a paleo-friendly option.Store leftovers in an airtight container in the refrigerator for up to 2 days. → Although this chocolate cake tastes best when eaten within the same day.Recipe adapted from Will Frolic for Food "Flourless Chocolate Olive Oil Cake with Cardamom, Pears, and Hazelnuts"