Italian cuisine · Desserts & Sweets

Torta Caprese

Moist chocolate cake from Capri made with ground almonds and butter, baked without a single gram of flour.

Ingredients · for 8 servings

• 200 g dark chocolate
• 200 g butter
• 200 g ground almonds
• 180 g sugar
• 5 eggs
• 1 pinch salt
• 2 tbsp amaretto
• 2 tbsp powdered sugar

Instructions

1. Preheat the oven to 170°C top/bottom heat and grease a 24 cm springform pan with a little butter.
2. Roughly chop the dark chocolate and melt with the remaining butter over a bain-marie, then let cool to hand-warm.
3. Separate the eggs, beat the yolks with 120 g sugar for 4–5 min. until pale and foamy, and stir in the lukewarm chocolate-butter mixture along with the amaretto.
4. Beat the egg whites with a pinch of salt until stiff, sprinkling in the remaining sugar, until the mixture is firm and glossy.
5. Stir the ground almonds into the chocolate mixture, then fold in the beaten egg whites in two batches so the cake stays light.
6. Bake for 35–40 min. until the surface cracks and a wooden skewer comes out still slightly moist; let cool in the pan and dust with powdered sugar.