Torta Caprese Recipe
170 gm unsalted butter, coarsely chopped
225 gm dark chocolate
170 gm (¾ cup) caster sugar
110 gm (½ cup) brown sugar
130 gm roasted almond meal (see note)
2 tbsp Dutch-process cocoa, sieved, plus extra for dusting
To serve: whipped cream
1. Preheat oven to 180C and line a 22cm-diameter springform cake tin with baking paper. Combine butter and chocolate in a bowl, place over a saucepan of simmering water and stir until melted (2-3 minutes). Set aside.
2. Whisk sugar and eggs in an electric mixer until light and fluffy (3-4 minutes). Add almond meal and cocoa, fold to combine, then fold in chocolate. Pour into tin and bake until cooked through (45-50 minutes). Cool in tin, then remove, dust with cocoa and serve with whipped cream.
Note Roasted almond meal is available from supermarkets. If it's unavailable substitute almond meal or hazelnut meal.