Torta Caprese is beautiful chocolate, and gluten-free, cake straight from the island of Capri.
Easy to make, with a fudgy and soft centre.
When I've made this cake years ago in a restaurant, I remember the chef telling me that the recipes was simply equal part of everything plus eggs.
At the time, silly me, I didn't write it down anywhere, but lucky the amazing food writer Emiko Davies came to rescue, for what I can remember, with a really similar recipe.
INGREDIENTS (serve a 18 cm cake tin)
125 g almond meal
125 g dark chocolate 70%
125 g butter, cut into small pieces
125 g sugar
3 eggs, yolks and whites separated
Icing sugar for decoration
METHOD
Preheat the over at 160º C and line or grease a spring form cake tin.
Place the chocolate into a heat proof bowl and melt it over a bain marie.
When melted, remove the bowl from the heat, add the butter and with a spatula, stir until is completely melted through.
Add the sugar and almond meal and combine to form a uniform batter.
Once the batter is cooler, add the 3 egg yolks and combine well. (if the mixture is too hot it will crumble the yolks).
In a separate bowl beat the egg whites, with a hand mixer, until they reach a soft peak.
Fold the beating egg whites into the chocolate batter a bit at the time, making sure to incorporate as much air as possible.
Pour the batter into the cake tin and bake for 40 minutes or until when a skewer insert in the middle comes out clean.
Let in cool off, and dust the top with icing sugar before serving.
