Preheat the oven to 350℉. Oil a 12-serving mini cheesecake pan. (Or line a cupcake pan with paper liners.)

Melt the chocolate in a double boiler. *Place a glass bowl over a saucepan of simmering water. Melt gently while stirring occasionally with a small spatula. 

Stir the olive oil and vanilla into the melted chocolate.

Using a stand mixer with the whisk attachment, whisk the eggs, sugar, and salt on high for 4 minutes or until the batter is light and doubled in volume. 

Fold the chocolate and olive oil mixture with a spatula into the egg and sugar mixture. Next fold in the almond flour and gluten-free flour. 

Spoon the batter into the mini cheesecake pan or cupcake pan. Fill until ¾ full. (If using the mini cheesecake pan, you’ll have extra batter.) Top each cake with a small spoonful of raspberry jam and push a piece of chocolate into the center. 

For the mini cheesecake size pan, bake for 19 minutes. For the cupcake size, bake for about 30 minutes or until the cakes are springy to the touch and come out clean when a toothpick is inserted in the middle. 

Turn the cake out onto a parchment lined cooling rack. You might need to loosen the edges of the mini cheesecake molds with a toothpick before pressing your finger against the bottoms of the mini cheesecake molds to push cakes out. (You can leave the removable metal disks on the bottom of the cakes until the cakes have cooled.) 

*Optional: When cakes are completely cool, top with powdered sugar and then sprinkle with dehydrated raspberries that have been ground to a powder in a small food processor.