Chocolate Cake (Italian Torta Caprese)

This flourless cake is a quintessential dessert in Capri, and one of the dishes you can't miss when you vacation there. It's light, airy and fudgy all at once - and so decadently chocolatey. This specialty of the Italian island of Capri consists of dark chocolate, eggs, sugar, almonds, and butter. It is characterized by its dense chocolate texture and a layer of powdered sugar on top. The cake is often garnished with halved strawberries or raspberries, while the restaurant versions are often served with a scoop of vanilla ice cream or Frangelico whipped cream. Although the origins of torta Caprese are quite murky, many believe that it was invented by mistake, when a cook left out the flour from a recipe.

1¾ sticks butter (196 g)
1¼ cups whole almonds, blanched (196 g)
6 oz bittersweet chocolate (168 g)
4 large eggs
1 cup Monk Fruit Sweetener with Erythritol (Granular) (225 g)

Garnish:
confectioners' sugar

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Butter and flour a 10" springform pan.

In a small pan, melt the butter and let it cool.

In a food processor, finely grind the almonds and chocolate. Separate the eggs, putting the yolks in a large bowl and the whites in another large bowl.

In a bowl with an electric mixer beat the egg yolks with the sugar until very thick and pale; then add the almond chocolate mixture and the butter and beat together.

In another bowl, with cleaned beaters, beat the egg whites with a pinch of salt until they form stiff peaks. Whisk one-fourth of the egg whites into the mixture. Fold in the remaining whites gently and spread the batter evenly in the pan.

Bake the Torta Caprese for 50 minutes, or until it begins to pull away from the side of the pan and a toothpick inserted into the middle of the cake comes out with moist crumbs attached. Cool the cake completely before releasing the sides of the springform pan.

Dust with confectioners' sugar and serve.

Makes 8-10 servings.