Torta Caprese is a traditional Italian chocolate and almond cake named after the island of Capri from which it originates. This flourless cake is rich, dense, and packed with the delightful flavors of roasted almonds and dark chocolate, making it a perfect dessert choice for gluten-free diets.
Preheat the oven to 175°C (350°F).
Butter and flour a 9-inch springform pan.
Melt the chocolate in a double boiler or microwave, then let it cool slightly.
In a separate bowl, beat the butter and sugar together until fluffy.
Add egg yolks one at a time to the butter mixture, beating well after each addition.
Stir the melted chocolate and almond flour into the butter mixture.
In another bowl, beat the egg whites with salt until stiff peaks form.
Gently fold the egg whites into the chocolate mixture.
Pour the batter into the prepared pan and smooth the top.
Bake for about 50 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan, then remove and dust with powdered sugar before serving.
