Torta Caprese - Gluten-free Chocolate Almond Cake
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Ingredients
  • 200 g (13 Tbsp + 1 tsp) butter, diced and softened
  • 180 g (6.3 oz OR 1 scant cup) sugar (divided)
  • a pinch of salt
  • 4 eggs
  • 150 g (5.3 oz) dark chocolate
  • 200 g (7 oz) almonds, toasted
  • powdered sugar
Instructions
  1. Divide yolks from egg whites.
  2. Cream softened butter with 140 g (2/3 cup) of sugar. Add salt and yolks, one at a time. Mix well to blend all the ingredients. Refrigerate the mixture.
  3. Using a food processor, ground toasted almonds.
  4. Preheat oven to 360 F (180 C).
  5. Melt chocolate on a double boiler. Once melted, let it reach room temperature.
  6. In a separate bowl, whip egg whites with the rest of the sugar to stiff peaks.
  7. Add melted chocolate and ground almonds to butter mixture. Mix well. With a spatula, gently fold egg whites into mixture.
  8. Pour batter into a greased 7-inch (18 cm) spring form pan and bake for 50 minutes. Remove from oven and let it cool off. Dust with powdered sugar and serve.
Notes
The cake should be moist inside.

Adapted from Sale&Pepe: http://www.salepepe.it/ricette/dolci-dessert/torte-crostate/torte/torta-caprese/
Recipe by Very EATalian at https://www.veryeatalian.com/torta-caprese-gluten-free-chocolate-almond-cake/