Chocolate Almond Torte (Torta Caprese)

1. 1

   Preheat oven to 350 F. and butter a 10-inch cake pan.

2. 2

   Line bottom of pan with a round of wax paper and butter paper.

3. 3

   Melt butter and cool.

4. 4

   In a food processor finely grind together almonds and chocolate.

5. 5

   Separate eggs.

6. 6

   In a bowl with an electric mixer beat yolks with granulated sugar until very thick and pale and beat in almond mixture and butter.

7. 7

   In another bowl with cleaned beaters beat whites with a pinch salt until they just hold stiff peaks and whisk one fourth into almond mixture.

8. 8

   Fold in remaining whites gently but thoroughly and spread batter evenly in pan.

9. 9

   Bake torte in middle of oven 50 minutes, or until it begins to pull away from side of pan and a tester comes out with moist crumbs adhering.

10. 10

    Cool torte on a rack 5 minutes and invert onto another rack.

11. 11

    Discard wax paper and cool torte completely.

12. 12

    Invert torte onto a plate.

13. 13

    Torte may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.

14. 14

    Dust torte with confectioners' sugar and serve with whipped cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.