Torta Caprese is a traditional flourless chocolate-and-almond cake from the island of Capri. It has a delicate crust and a rich, moist center.
Preheat the oven to 350°F (180°C).
Butter a round cake pan and line the bottom with parchment paper.
Place the softened butter and granulated sugar in a large bowl.
Beat until pale and creamy.
Add the egg yolks one at a time, mixing thoroughly after each addition.
Stir in the finely ground almonds.
Add the melted chocolate and mix until evenly combined.
In a clean bowl, beat the egg whites until stiff peaks form.
Fold the egg whites gently into the chocolate mixture in several additions, taking care not to deflate them.
Pour the batter into the prepared cake pan and smooth the surface.
Do not add flour or baking powder to this traditional version. Allow the melted chocolate to cool slightly before combining it with the other ingredients, and fold the egg whites gently so the cake retains a light texture.
Bake for approximately 45 minutes, until the top has formed a light crust and the center is set but remains moist.
Allow the cake to cool completely in the pan.
Remove the cake carefully and dust the top with powdered sugar.
Slice and serve at room temperature.
