Everyone loves chocolate cake so you can't go wrong with this dessert.
Grease 9 inch cake pan, 2 inches deep or 9 inch spring form pan with olive oil. Line bottom of pan with disk of parchment or wax paper, cut to fit. In large mixing bowl, whisk eggs with salt, just enough to make them liquid. Whisk in sugar in a steady stream, then lemon zest. Stir flour, cocoa, baking soda and cinnamon together in a bowl, sift mixture over egg mixture, folding it in gradually with rubber spatula until smooth. Fold in olive oil in 5 or 6 additions.
Pour batter into prepared pan and bake in middle level of oven for 30 minutes at 350 degrees, until cake is well risen and top springs back when pressed lightly in center. Remove pan from oven and cool on rack for 10 minutes. Loosen cake from pan with point of knife or spatula inserted between cake and pan. Invert on rack, remove paper, and invert again so that cake cools right side up. Cool cake to room temperature. Makes one 9 inch round cake.
While cake cools, prepare the glaze. Pour water into small saucepan. Stir in sugar until smooth, sift cocoa powder over mixture, add salt and blend well. Stir in olive oil. Heat glaze, stirring constantly until just warm to the touch, about 100 degrees. With a spoon, drizzle glaze over top of cake. Let it set about 10 minutes. Slide cake onto platter and keep loosely covered at room temperature.
The cake may be prepared in advance and refrigerated or frozen. Before glazing, let cake come to room temperature, loosely covered to prevent drying while defrosting.