Italian Torta Caprese

Instructions

1. Prepare the baking pan
   Preheat the oven to 170°C (340°F). Butter a 23cm (9-inch) springform cake pan and line the bottom with parchment paper. Dust the sides with cocoa powder.
2. Melt the chocolate and butter
   Place the chopped chocolate and butter in a heatproof bowl over a pan of simmering water (don't let the bowl touch the water). Stir occasionally until completely melted and smooth. Remove from heat and let cool slightly.
3. Mix the base ingredients
   In a large bowl, whisk the egg yolks with half the sugar until pale and creamy. Fold in the melted chocolate mixture, ground almonds, vanilla extract, almond extract (if using), salt, and cocoa powder until well combined.
4. Beat the egg whites
   In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining sugar and continue beating until stiff, glossy peaks form.
5. Combine and bake
   Gently fold the beaten egg whites into the chocolate mixture in three additions, being careful not to deflate the mixture. Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes, until the cake is set but still slightly soft in the center (a toothpick inserted should come out with a few moist crumbs).
6. Cool and serve
   Allow the cake to cool completely in the pan on a wire rack. The cake will sink slightly as it cools, which is normal. Once cooled, release from the springform pan, dust with powdered sugar, and serve at room temperature or slightly chilled.