Chocolate Torta Caprese

• best quality bittersweet dark chocolate or 7 ounces semisweet chocolate↗7 ounces
• eggs, separated↗4
• superfine sugar↗6 ounces
• vanilla extract↗1 teaspoon
• ground almonds (almond meal)↗9 ounces
• butter, melted and cooled until tepid↗7 ounces
• powdered sugar, to finish↗

Step-by-step instructions

1. 1

   Preheat your oven to 350F (180C).

2. 2

   Grease the sides of a 9 1/2" springform pan, then line the base with non-stick baking paper.

3. 3

   Chop the chocolate finely with a large knife, or process until finely chopped, but still retaining some texture.

4. 4

   Using a mixer, beat the egg yolks with the sugar and vanilla extract until the mixture is pale and thick.

5. 5

   With a rubber spatula, fold in the chocolate, the almonds and melted butter.

6. 6

   In a clean, dry bowl, beat the egg whites until they form soft peaks.

7. 7

   Fold the beaten egg whites into the chocolate mixture.

8. 8

   Spoon into the prepared cake tin and bake for between 50-60 minutes, until just firm to the touch.

9. 9

   Leave to cool for 20 minutes before turning out.

10. 10

    To serve, dust with powdered sugar.