Torta Caprese Flourless Chocolate and Almond Cake

What you need

• 225 g (8 oz) dark chocolate, chopped
• 250 g (1 3/4 cups) almonds, blanched or skin-on
• 225 g (2 sticks) unsalted butter, softened, plus extra for the pan
• 200 g (1 cup) granulated sugar, divided
• 5 large eggs, separated
• 1 pinch salt
• icing sugar, for dusting

Method

Restated from the original video

1. 1

   Heat the oven to 160 °C (325 °F). Grease a 22 cm (9 in) springform pan with butter, then cover the base with a round of parchment.

2. 2

   Melt the chocolate in a heatproof bowl over a pan of barely simmering water. Stir until smooth, then let it cool until just warm.

3. 3

   Grind the almonds in a food processor to a coarse, sandy crumb. Do not grind to a flour.

4. 4

   Beat the butter with half of the sugar until pale and creamy, 3-4 min.

5. 5

   Separate the eggs. Beat the yolks into the butter one at a time.

6. 6

   Mix in the melted chocolate, then the almonds and salt, until no streaks remain.

7. 7

   In a clean bowl, whisk the egg whites to soft peaks. Add the rest of the sugar and whisk to firm, glossy peaks that are not dry.

8. 8

   Fold a third of the whites into the chocolate batter to loosen it. Fold in the rest gently until no white streaks remain.

9. 9

   Scrape the batter into the pan and level the top.

10. 10

    Bake for 50-55 min, until a skewer in the center comes out with just a few moist crumbs.

11. 11

    Cool the cake completely in the pan. Run a knife around the edge, remove the ring and dust the top with icing sugar.

Imported from marcellinaincucina.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.