Torta Caprese Almond Chocolate Cake by Gianlucaruggierichef

Ingredients

• 200g almond flour (or almonds ground into flour)
• 150g unsalted butter, plus extra for greasing
• 150g sugar, divided
• 150g good dark chocolate, 50% cocoa
• 4 medium eggs, separated
• 1 orange, zested
• 1 tbsp Cointreau
• Icing sugar, for decorating
• Blanched almond flour, for coating the pan

Instructions

1. Preheat oven to 350°F (175°C). Butter a 9-inch round cake pan and dust with almond flour, tapping out any excess.
2. Separate the eggs. Whisk the egg yolks with most of the sugar (about 130g) until pale and creamy, then stir in the Cointreau and orange zest.
3. Melt the butter and dark chocolate together over a bain-marie (double boiler), stirring until smooth. Remove from heat and let cool for 5 minutes.
4. Pour the slightly cooled chocolate-butter mixture into the egg yolk and sugar mixture, stirring to combine.
5. Fold in the almond flour until fully incorporated.
6. In a clean bowl, whisk the egg whites with the remaining sugar (about 20g) until fluffy and soft peaks form.
7. Gently fold the egg whites into the chocolate-almond batter in two additions, keeping as much air as possible.
8. Pour the batter into the prepared pan and bake at 350°F for 25–30 minutes, until the top is set and a skewer comes out with moist crumbs.
9. Let the cake cool completely in the pan, then flip onto a serving plate. Ideally rest overnight before serving.
10. Dust generously with icing sugar before serving.