Melt 100 g chocolate and 70 g butter over a warm water bath. Separate the eggs. Whip egg yolks and sugar until light and creamy. Add starch, then stir in almonds and cocoa. Stir in melted chocolate.
Beat the egg white and 1 pinch of salt until stiff and fold in.
Pour the dough into a greased and floured springform pan (20 cm Ø) and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 30-35 minutes. Remove and let cool on a cake rack.
Roughly chop 125 g chocolate and melt over a warm water bath. Bring cream to the boil in a second pot. Slowly stir the cream into the chocolate until a homogenous mass is formed. Let the cream cool down for about 10 minutes.
Cut 35 g butter into pieces and melt in the chocolate cream. Stir until a smooth and shiny mass is formed. Cover with foil and chill for about 30 minutes.
Cut the cake in half horizontally. Spread the canache on the lower bottom. Place the upper half on top and chill. Brush the edges smooth. Chop 150 g chocolate, melt over a warm water bath, stir in oil.
Mix to a smooth and shiny glaze. Cover the cake with it and refrigerate for about 1 hour.