Torta Caprese
Steps
- Preheat the oven to 350°F / 175°C. Butter and line an 8in / 20cm springform pan.
- Gently melt 170g of dark chocolate with ¾ cup of unsalted butter over barely simmering water, keeping the bowl above the water. Let cool.
- Beat 3 eggs with ½ cup of sugar until tripled in volume and thick enough to leave a ribbon on the surface.
- Gently fold in the melted chocolate, then 1½ cups of ground almonds and 1 tablespoon of amaretto. Spread into the pan.
- Bake for 40-45 minutes, until a skewer comes out with moist crumbs. Cool completely before removing from the pan.
- Dust with 1 teaspoon of cocoa powder.
