Chocolate and Almond Cake – Torta Caprese

In a microwave-resistant bowl, add butter, chocolate, and sugar. Microwave for about 30 seconds (my microwave is 900W) and let the butter and chocolate start to melt. Take the bowl out, stir well, and repeat the process until the ingredients are combined into a shiny, smooth cream. I find it easier to melt them 30 seconds at the time as the slow process makes sure the chocolate and butter do not split.

Once ready, take out of the microwave and add the chopped almonds and egg yolks. Mix well and set aside.

In a different bowl, whip the egg whites to stiff peaks and the fold into your mixture using a wooden spoon. When all is well combined, pour into a round 20-cm wide baking tray covered with grease-proof paper. Bake in the oven at 180ºC (355ºF) for about 45 minutes. The cake is ready when moist in the centre but with a crusty dry film on top.

Serve warm dusted with icing sugar.