Chocolate torta caprese

Entirely #glutenfree this traditional chocolate cake originated in Italy by mistake. If you travelled to Southern Italy and to the Isle of Capri, you will recognise the picture of the Faraglioni recreated using a homemade stencil.

Chocolate Torta Caprese

There is also a lemon or plain version of the same cake, equally tasteful.

The ingredients are for a 20cm cake tin, preferably non spring, or the cake will loose the traditional shape, which is smaller at the bottom

I always use bitter cocoa powder, but you could swap with sweetened if preferred. Create your own stencil at home, just by using pencil, paper and a little imagination.

Chocolate Torta Caprese

Ingredients:

• 230 g ground almonds

• 150 g unsalted butter

• 150 g dark chocolate - I used 70%

• 150 g caster sugar

• 3 large eggs separated

• 1 pinch of salt

• Orange peel - optional

• Cocoa powder and icing sugar to dust

Method:

1. Melt the butter and chocolate over a saucepan with simmering water making sure the water doesn't touch the bottom of your glass bowl.

2. Whisk the egg yolks with 100 g of the caster sugar until pale, add your orange zest if using and fold.

3. Whisk your egg whites with the remaining sugar and the salt, until reaching a glossy meringue.

4. Add your melted chocolate to your egg yolks and combine.

5. Add the ground almonds and fold with a spatula.

6. Once this is completely incorporated, add your meringue in two halves, folding to ensure the air is still present.

7. Place the batter in a buttered and floured cake tin and bake for 30 min in a preheated oven at 180 C / Gas Mark 4.

8. Allow cooling completely before turning upside down to avoid breakages. Before serving, decorate with preferred stencil or just dust with a mix of icing sugar and cocoa powder.