Torta Caprese

Last year, one of my coworkers came back from Naples, Italy with an original dessert created on the island of Capri. It is a flourless cake, both rich in flavor and light in texture. It is normally enjoyed "as is", but a little bit of Chantilly cream on the side never hurt anybody!




CAKE
6 oz. (170 g) dark chocolate (I used 64% cocoa)
3/4 cup (160 g) unsalted butter, cut in dice
3 large eggs
1/2 cup white sugar
1 1/4 cup ground almond meal (I used 125 g)
1 tablespoon amaretto (or any other almond liquor)
Confectioner's (icing) sugar to sprinkle






Preheat oven to 180°C (350°F).
Butter and line an 8-inch wide (20 cm) springform pan  with baking paper.
In a double boiler (or in a microwave oven), melt the chocolate and butter together. Let cool.
In another bowl, whisk the eggs and sugar with electric beaters until the mixture turns a pale yelllow and triples in volume.
Using a spatula, gently fold the chocolate mixture, alternating with the ground almond meal and amaretto, into the egg mixture. Pour batter into the pan.
Bake for 40-45 minutes or until a toothpick inserted in center of cake comes out with lumps and not completely clean. Cool completely before removing from the pan.
Using a sieve, sprinkle confectioners sugar on top before serving.




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