Torta Caprese

Last week I went on a holiday at Amalfi coast and one of the places I visited was Capri. 
I had been there before a few years ago but I didn't remember it being so beautiful, absolutely fascinating.

I could easily imagine myself living there :)

One of the classic recipes of Capri is the chocolate-almond pie. 
It doesn't include white flour so it's also gluten free. 

TORTA CAPRESE

250 g dark chocolate

4 egg yolks

190 g (2dl) sugar

2 teaspoons vanilla sugar

250 g almond flour

150 g melted butter

4 egg whites

+ icing sugar on top

Prepare a spring cake tin greasing it all over. Preheat the oven to 175 C.

Melt the dark chocolate and butter. In a bowl whisk egg yolks with half of sugar and vanilla sugar until the mixture is light and fluffy. Add chocolate, almond flour and butter. Whisk the egg whites with the remaining sugar into a hard foam, then add it in the chocolate mix folding it carefully on it.

Pour the ready mixture in the cake tin and bake in the oven for 20-30 minutes. 
The cake should remain moist in the middle so do not overcook it.

Let the cake cool for a while, remove the collar, turn it upside down, remove the base of the tin and sprinkle lots of icing sugar on top. Serve with good espresso.