The torta caprese is one of the most luscious cakes you can imagine.
\nAnd the simplest to make. A few passages and you\u2019ll be thrown in another world.
\nThe history of this cake dates as far back as the 1920s, or so it seems and like many of the most famous Italian cakes it is alleged to have been created by mistake. We Italians are creative even beyond our control! Apparently a famous chef was intent to prepare a chocolate cake for some distinguished American guests (some say they were famous American Mafiosi, but who would say?) and he forgot to put the flour in it, thus making maybe the first gluten-free cake of the century. The cake soon became exceptionally famous and it still is. No need to wonder, taste a small bit of it and you\u2019ll know why.
\nAny baker in Italy has a recipe, I\u2019ll leave you mine:
\n125 g dark chocolate
\n125 g butter
\n100 g sugar
\n150 g almonds
\n3 eggs
\nPowdered sugar
\nOne pinch of salt
\nWater
\nPreheat the oven to 350\u00b0 F \/180\u00b0 C.
\nBreak the chocolate into pieces and melt it in a non-stick pan (preferably) with some water (not much, two or three tablespoons will do) over a moderate flame, stirring continuously. Once melted, add the butter in pieces (still stirring) until it melts. Then take it off the flame.
\nIn the meantime, toast the almonds in a non-stick pan over a flame until they\u2019re slightly brown. Chop them with the aid of a mixer. Add the almonds to the chocolate mix and let it cool down a bit.
\nBeat the egg yolks with the sugar until they\u2019re clear, and then add the chocolate mixture. Stir until the mixture is smooth.
\nThen pass on to the egg whites, beat them with the help of a pinch of salt until they\u2019re stiff and then gently fold them with the rest of the ingredients.
\nTale a cake pan and cover it with greaseproof paper. Pour the batter into it (level it if necessary) then bake for 20\/30 minutes (check with a toothpick).
\nRemove from the oven and let it cool down. Then decorate with powdered sugar.
\nYou\u2019ll love it!
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