Preheat oven to 350 degrees F.
Butter cake pan. Line with parchment paper, butter again. This ensure the parchment paper stays in place. Make sure the sides are buttered very well.
Beat whipped cream until soft peaks form (not stiff) and set aside. I did this first and transferred to a separate cold bowl and then used my standing mixer to mix eggs and sugar.
Mix eggs with Swerve (powdered erythritol) in blender or Vitamix for five minutes on medium.
Put cocoa, olive oil, coffee, (or wine) in bowl over simmering water, until mixed.
Set aside until egg/sugar mixture is ready.
Fold ¼ egg mixture into chocolate mixture, stirring well.
Fold this chocolate mixture into remaining egg mixture.
Fold in whipped cream.
Pour into prepared cake pan. Put cake pan into baking pan. Pour hot water up to 1 inch of cake pan.
Bake at 350 F. degrees for one hour. Test for doneness when toothpick comes out clean.
Turn off oven and keep cake in oven for 30 minutes with oven door ajar.
Remove from water bath and allow cake to cool thoroughly before removing from pan.
Serve at room temperature to retain that silky light texture.
You can serve cold, but texture will become much more dense. I like it both ways.
Serve with stabilized whipped cream.