Flourless Chocolate Cake with Orange

Um….. Not sure what we did wrong, but this was a complete disaster. Wish I could upload photos, but I suppose a verbal description will have to do.
So I followed the directions except for excluding the espresso powder and using canola oil instead of grape seed oil. Perhaps I let the chocolate cool too much before incorporating it into the egg yolk mixture, since it looked a bit like it was separating. I carefully fold in the egg whites and become more optimistic that it will be fine. How bad could it be? Sugar and chocolate will surely be tasty no matter what. I give it a couple of pokes with the spatula, and into the oven it goes. I set an alarm for 30 minutes, after which, we went to check on the cake. We open the oven door, and to our surprise, our cake is boiling! It’s probably more accurate to say it was deep frying. There’s a good half inch of bubbling liquid on top, resembling dirty laundry water.
We walk away to let the cake cool, supposing we’d drain it off after cooling — “there’s no way that liquid will reabsorb,” we said. Wrong. The oil/laundry water had completely reabsorbed into the brick.
It had not changed shape at all from when I put it in the oven. Even the exact markings from the light spatula pokes were still there.
The coconut whipped cream was, however, delicious, not too sweet. And it gave moistness to an otherwise mouth-puckeringly dry, yet somehow oily cake.