Torta Caprese

Ingredients

• 170 gm unsalted butter, coarsely chopped
• 225 gm dark chocolate (55% cocoa solids), finely chopped
• 170 gm (3/4 cup) caster sugar
• 110 gm (1/2 cup) brown sugar
• 6 eggs
• 130 gm roasted almond meal (see note)
• 2 tbsp Dutch-process cocoa, sieved, plus extra for dusting
• To serve: whipped cream

Instructions

1. 1

   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. 2

   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.