Preheat oven to 325°F.
Break the chocolate into small chunks and melt with olive oil in double boiler.
With electric mixer, beat eggs and sugar until light and airy. Reduce speed and slowly pour in chocolate mixture.
Add sifted flour and mix on low speed until well blended. Batter can either be poured into a spring-form pan or a greased, floured pie pan, or individual cookie pan.
Sprinkle Sea Salt generously over the batter, as much as you would sugar or sprinkles.
Bake for 22-30 minutes depending on the size of the pan and the texture you’d like the cake or cookies.
Allow to cool, then refrigerate. This cake is best eaten after it has been in the refrigerator overnight.