Torta Caprese

Step 1
Preheat the over at 160C degrees and line or grease a spring form cake tin approx. 23cm.

Step 2
Bring a small saucepan of water to the boil, place a heatproof bowl on top. Put the chocolate in and gently mix to melt.

Step 3
When melted, remove the bowl from the heat, add the butter and with a spatula, stir until completely melted through.

Step 4
Add the sugar and almond meal and combine to form a uniform batter.

Step 5
Allow the batter to cool a little. Seperate the eggs and the egg whites into two seperate bowls. Then add the 3 egg yolks to the batter and combine well. If the mixture is too hot it will scramble the yolks.

Step 6
In a separate bowl beat the egg whites, with a hand mixer, until they reach a soft peak.

Step 7
Fold the beaten egg whites into the chocolate batter a bit at the time, making sure to incorporate as much air as possible.

Step 8
Pour the batter into the cake tin and bake for 30-40 minutes or until when a skewer insert in the middle comes out clean.

Step 9
Let it cool, and then dust the top with icing sugar before serving.