Torta Caprese

This is a lovely moist chocolate cake which contains no flour so it's great for those with a gluten intolerance. This cake is from the Island of Capri.

Ingredients

200g Dark Chocolate
4 Eggs
170g Caster Sugar
1 tsp Vanilla Extract
250g Ground Almonds
200g Butter, melted and cooled
Icing Sugar

Method

1) Line the base of a 24 cm diameter, round cake tin with non-stick baking parchment and grease the sides.
2) Preheat the oven at 170 oC
3) Blitz the chocolate in a food processor until finely chopped
4) Beat the eggs with the sugar and vanilla extract until the mixture is pale and thick, this should take about 10 minutes.
5) Then fold in the chocolate and almonds and butter. Then spoon into the prepare cake tin and bake for 45 minutes and leave to cool, when cooled dust with icing sugar.




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