Torta caprese – chocolate gluten-free cake

6-8 servings

10 minutes

45 minutes

30 minutes

3 large eggs 150 g sugar 200 g butter 250 g dark chocolate 200 g almond flour (or 250g whole almonds) 1 pinch salt

If the almonds have skin, boil them for 1-2 minutes and place them in cold water.

Dry the almonds thoroughly to avoid adding moisture to the flour.

Place the almonds in a blender and grind them in small batches.

Sift the flour to remove any larger pieces.

Store the almond flour in an airtight container in the refrigerator.

In a mixer, beat the eggs with the sugar until pale and fluffy.

Melt the dark chocolate with butter in a bain-marie and mix well.

Add the almond flour to the egg mixture and fold gently.

Pour in the chocolate mixture and fold until combined.

Pour into a lined baking pan and bake at 170-180°C for 45 minutes.

Let it cool, remove from the pan, and dust with powdered sugar.

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Desserts

Desserts

Desserts