Torta caprese, a delectable almond flour chocolate cake, hails from the beautiful island of Capri. It was first made by mistake when a baker forgot to add flour but instead used almond flour. Made with almond flour, dark chocolate, butter, eggs, and a touch of liqueur. It is served with a dusting of Confectioners' sugar and a dollop of whipped cream.
This recipe serves 10 to 12.
Melt the chocolate and butter together in a double boiler. Divide the egg yolks from the whites.
In a separate bowl, whip egg whites until they form very stiff peaks. Set aside.
In a food processor, chop the almonds into a fine flour. Cream the egg yolks and sugar well, then add the ground almonds. Add the melted chocolate and butter. Mix well and add the flour and baking powder.
Gently combine the chocolate mixture with the egg whites folding gently from the bottom, being careful not to deflate the egg whites.
Pour into the buttered & floured cake pan and bake in a preheated oven at 180°C, or about 360°F, for about 30 minutes until a spaghetto inserted in the center comes out clean. Remove and allow to cool.
When cooled, run a knife around the sides and gently flip the cake out of the baking pan onto a serving platter. Serve with a dusting of powdered sugar and a scoop of vanilla gelato or whipped cream, if desired.