Torta Caprese - Chocolate and Almond (Flourless) Cake

Torta Caprese is a traditional Italian Chocolate and Almond cake, named after the Island of Capri from which it originates, and popular in Naples.

Preparation:

Butter a 20cm (8inch) diameter round cake pan, and line the bottom with baking paper.

Turn on the Oven to 160c.

Ingredients:

125g Almond Meal

125g Dark Chocolate (50-70% cocoa) finely chopped

125g Butter

125g Sugar

Optional:

1 lemon zest

1 Orange Zest

1 Teaspoon Vanilla Extract

2 tablespoon Almond Liquor (Amaretto)

The Making:

Separate 3 eggs into two medium size stainless bowls.

Add 3/4 of the sugar to the egg yolk with a pinch of salt and combine well with a mixer.

Add any of the optional ingredients to the mixture.

Make sure the butter is at room temperature, if not place it in the microwave to soften, but not runny.

Now you need to melt the chocolate. I do mine in the microwave, but you can also use the double boiler method. With the micro, you heat the chocolate for 20 seconds at the time, giving it a stir after each time till fully melted. It takes round about 1 minute all up.

Now the chocolate should be just melted, slightly warm, but not hot.

Add the soft butter and combine.

Add the egg mixture and mix.

Beat the egg whites to a firm consistency.

Add 1/4 of the beaten egg whites to the mixture, and mix together.

Now gently fold the rest of the egg whites into the mix.

Pour into the prepared cake pan, and gently smothen the surface.

Place it in the oven, and bake for 40 minutes. After this time, put a wooden stick into the center of the cake to see if it is cooked. It should have some crumbs on the stick, but not runny. If runny, put an alum foil over the top of the cake, and give it another 10 minutes.

Let it cool down, then take the surrounding cake ring off gently, and put it upside down on cake plate.

Let it cool down to room temperature, then place it in the fridge to chill.

Dust the top with icing sugar.

Serve with double cream on the side.