Dessert
A rich, flourless Italian chocolate and almond cake from Capri, with a crisp top, moist center, deep cocoa flavor, and a delicate dusting of powdered sugar.
Recipe video
Heat the oven to 170°C / 340°F. Grease a 22 cm / 9 in springform pan and line the base with baking paper.
Chop the dark chocolate finely so it melts evenly.
Melt the chocolate and butter together gently over a bain-marie or in short microwave bursts. Stir until smooth.
Let the chocolate mixture cool for 8–10 minutes so it is warm, not hot.
Separate the eggs into yolks and whites, using two clean bowls.
Beat the egg yolks with the sugar until pale, creamy, and slightly thick.
Stir in the vanilla, salt, and optional orange zest.
Add the cooled chocolate-butter mixture to the yolks and mix until glossy.
Fold in the almond flour and cocoa powder until the batter looks thick and even.
Whip the egg whites until soft peaks form; they should hold shape but still look smooth.
Fold the whipped whites into the chocolate batter in two additions, using gentle movements to keep the cake light.
Pour the batter into the pan, smooth the top, and bake for 35–40 minutes. The edges should be set and the center slightly moist.
Cool completely in the pan before unmolding. Dust with powdered sugar before serving.
