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 choc olate mixture, alternating with the grou