Torta Caprese

Instructions

1. Prepare the pan
   Preheat the oven to 325°F (170°C). Butter a 9-inch (23cm) springform pan and line the bottom with parchment paper.
2. Melt chocolate and butter
   In a heatproof bowl set over a pan of simmering water (don't let the bowl touch the water), melt the chocolate and butter together, stirring occasionally until smooth. Remove from heat and let cool slightly.
3. Mix wet ingredients
   In a large bowl, whisk the egg yolks with half the sugar until pale and creamy. Stir in the melted chocolate mixture, amaretto (if using), vanilla extract, and almond extract until well combined.
4. Add dry ingredients
   Fold in the ground almonds and salt, mixing gently until just incorporated.
5. Beat egg whites
   In a separate clean bowl, whisk the egg whites until foamy. Gradually add the remaining sugar while continuing to beat until stiff, glossy peaks form.
6. Combine the mixtures
   Gently fold the egg white mixture into the chocolate mixture in three additions, being careful not to deflate the air in the batter.
7. Bake the cake
   Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes, or until the cake is set around the edges but still slightly soft in the center. A toothpick inserted about 2 inches from the edge should come out with a few moist crumbs.
8. Cool and serve
   Allow the cake to cool completely in the pan on a wire rack. The center will fall slightly as it cools, which is normal. Once cool, release from the springform pan, dust generously with powdered sugar, and serve.