Torta Caprese

This Torta Caprese is a delicious, traditional Italian cake that originates from the island of Capri. Made with almonds and good quality chocolate, it is incredibly simple to make. You can add a splash of liquor if you like. Brandy or amaretto work well. I love to add a dose of good strong coffee (a tip I learned from Elizabeth David who always recommends adding it to chocolate cakes). Serve this with some loosely whipped cream or crème Fraiche.

Ingredients

220g blanched almonds
200g unsalted butter, plus extra for greasing
200g dark chocolate, 70%, broken into pieces
170g caster sugar
5 large eggs, separated
1 tbsp strong brewed coffee
Icing sugar, for dusting

For the cream

100ml double cream
1 tbsp amaretto
(or serve with crème fraiche)

Method

Heat the oven to 180°C. Line and butter a 9inch spring-form cake tin.

Place the almonds on a clean baking tray and bake for 10 mins until they are golden brown and begin to smell nutty. Leave to cool then pulse them in a food processor. Make sure to pulse rather than continually blitz so as not to release too much of their oil.
Melt the butter and chocolate into a heatproof glass bowl set over a pan of simmering water (make sure you have at least 2cm between the bowl and water). Remove the bowl from the heat and stir in the sugar, ground almonds and brewed coffee.
Allow the mix to cool for five minutes. It should be just cooler than luke warm. Beat in the yolks one by one using a wooden spoon.
Using a stand mixer or electric whisk, beat the egg whites until they form droopy peaks. Fold half the egg whites into the chocolate mixture to loosen the mix, then fold in the rest of the whites.
Pour the batter into the tin and bake for 30-35 minutes. The cake should be coming away slightly from the sides of the tin and you should be able to insert a skewer into the middle and retrieve it with just a few moist crumbs. This is a moist cake so do not overcook it. If you are just doubting yourself, it is probably done. If the batter is wet and gooey, bake it for another five minutes.
Allow the Torta Caprese cake to cool completely before handling it. Then carefully transfer it to a serving plate. It will deflate and crack as it cools which is part of its charm. Dust with icing sugar and serve with crème fraiche or loosely whipped cream.

If you are looking for more chocolate desserts try this Fluffy Chocolate Mousse or these Amaretti and dark chocolate brownies.