Torta Caprese

Ingredients

• Peeled sweet almonds200 g
• Dark chocolate 70%200 g
• Butter150 g
• Granulated sugar150 g
• Whole eggs (approx. 4 medium)220 g
• Powdered sugar (for dusting)10 g
• Fine salt1 g
• Untreated orange zest1 piece

Allergens

Tree nuts, Milk, Eggs
May contain traces of: Soy.

Method

1. Preheat the static oven to 170°C (340°F) and grease a 22-24 cm cake pan, lining the bottom with parchment paper.
2. Finely grind the almonds with a tablespoon of the total sugar until a grainy flour consistency is achieved.
3. Melt the chopped dark chocolate together with the butter in a double boiler or microwave at low power, stirring until smooth.
4. Separate the yolks from the whites; whip the yolks with half of the sugar and the orange zest until light and fluffy.
5. Incorporate the lukewarm chocolate and butter mixture into the yolk mass, stirring gently with a spatula.
6. Add the ground almonds to the main mixture, blending uniformly.
7. Whip the egg whites until stiff peaks form with the salt and the remaining sugar, adding it gradually while whipping.
8. Fold the egg whites into the chocolate mixture in three additions, using bottom-to-top movements to maintain aeration.
9. Pour into the pan and bake for 45 minutes; the cake should remain moist in the center (toothpick test: should come out slightly dirty).
10. Allow to cool completely before removing from the pan and dusting with powdered sugar.