Torta Caprese (Almond-Flour Chocolate Cake)
Courtesy of Valle Dei Mulini, Positano
300 g dark chocolate, chopped finely
300 g butter
300 g sugar
12 eggs, separated
300 g almonds
300 g flour
Melt the chocolate and butter together in a double boiler. Divide the yolks from the whites.
In a separate bowl, whip egg whites until they form very stiff peaks. Set aside.
Meanwhile, in a food processor, chop the almonds to a fine flour and mix with the sugar. Work the ground almonds, sugar and egg yolks into a cream. Add the melted chocolate and butter. Mix well and add the flour.
Gently combine the chocolate mixture with the egg whites folding gently from the bottom being careful not to deflate the egg whites.
Pour into the prepared pan (buttered).
When cooled, run a knife around the sides and gently flip the cake out of the baking pan onto a serving platter. Serve with a dusting of powdered sugar and a scoop of vanilla gelato or whipped cream if desired.
*Recipe and image courtesy of www.cooking-vacations.com.*