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Torta Caprese al Cioccolato
The classic flourless chocolate and almond cake from the island of Capri, dense, fudgy and naturally gluten-free.
Ingredients
Instructions
Preheat oven to 170C, grease and line a 22cm springform tin.
Melt chocolate and butter together, cool slightly.
Whisk egg yolks with sugar until pale, stir in chocolate mixture and vanilla.
Fold in ground almonds.
Whisk egg whites with salt to stiff peaks, fold gently into chocolate mixture.
Bake 35 minutes — it should be set but still slightly fudgy in the centre.
Cool completely, dust with icing sugar and serve with whipped cream.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
