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For The Torta Caprese: Eggs Sugar Chocolate Butter Almond flour Espresso Toppings: Powdered sugar Heavy cream
Melt the butter, then stir in chopped chocolate until fully melted and smooth. Add the espresso and mix well.
Separate the eggs. Whip the egg whites to stiff peaks.
WHIP EGG WHITES
In a separate bowl, whip the yolks with the sugar until pale yellow, fluffy, and thick (ribbons should form when you lift the whisk).
WHIP EGG YOLKS AND SUGAR
Add almond flour and salt to the chocolate mixture and stir to combine. Whisk the chocolate mixture into the whipped egg yolks until fully incorporated.
MAKE CHOCOLATE BATTER
Add 1/3 of the whipped egg whites and whisk to lighten the batter. Gently fold in the remaining egg whites, being careful to keep in as much air as possible.
FOLD IN EGG WHITES
Pour the batter into the pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out mostly clean. It shouldn’t have any wet batter on it.
BAKE
Let cool completely before unmolding. Dust with powdered sugar and serve with softly whipped cream.
TOP AND SERVE
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