How to make
For this Caprese cake (Torta Caprese) melt the butter along with the chocolate in a water bath. Leave it aside.
In a bowl with a mixer on high speed, beat the egg whites with 1 tbsp. sugar and half a spoonful of cream of tartar (it keeps the egg whites very firm) until a thick white mixture is obtained. Leave them aside.
In the bowl with a mixer, beat the egg yolks and the remaining sugar until very fluffy and light, for about 5 - 7 minutes. It is best that when lifting the stirrers of the mixer, the mixture falls from them like a ribbon.
Add almond flour in three parts to the cooled chocolate, by stirring with a spatula. Add the egg yolks and mix with a mixer at low speed.
Carefully and by stirring, add the egg whites in three parts, stirring with a spatula from the bottom up to reduce the volume of the mixture.
The whole mixture is poured into a 8″ (20 cm) mold covered with baking paper.
Bake at 320°F (160°C) with a fan for about 40 minutes or so that when a toothpick is inserted in the middle of the almond cake, it comes out dry.
After it is removed from the oven, it is left to cool in the mold itself and then the chocolate cake is released from the ring.
The amazing chocolate cake is flipped over and sprinkled with a little powdered sugar.
*Whenever I beat egg whites, I add cream of tartar, since it keeps them firm and very thick. I buy it from the a confectionery shop. This is dry tartaric acid, it could be replaced with a few drops of lemon.
