Torta Caprese (Italian Flourless Chocolate Torte)

Ingredients

• 6 ounces dark chocolate , 70% cacao
• 10 tablespoons unsalted butter , at room temperature
• 1 cup ground almond meal
• 2 tablespoons unsweetened cocoa powder
• 1 tablespoon coffee liqueur
• 0.5 teaspoons kosher salt
• pinch of cayenne pepper , Optional
• 4 large eggs , at room temperature
• 0.75 cups white granulated sugar

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Generously grease an 8-inch cake pan with butter, and place a round piece of parchment paper in the bottom. Dust the inside and sides with cocoa powder and knock out excess. Set aside.

2. 2

   Place chocolate and butter in a mixing bowl, and place on top of a saucepan filled with 1 inch of water. Place on low heat until the butter and chocolate have melted.

3. 3

   Remove from heat, and stir together with a spatula. Stir in almond meal, cocoa powder, coffee liqueur, salt, and cayenne until fully combined. Set aside.

4. 4

   Combine eggs and sugar in a second bowl, and beat with an electric mixer, or whisk by hand until very thick and pale colored.

5. 5

   Pour chocolate mixture into the egg mixture; fold in gently with a spatula until just combined. Transfer batter into the prepared pan. Tap pan on the counter to settle the mixture.

6. 6

   Bake in the preheated oven until a wooden skewer inserted near the center comes out almost clean, 25 to 30 minutes.

7. 7

   Let cool for 30 minutes in the pan before turning out onto a plate. Let cool to room temperature, before wrapping and transferring into the fridge to chill before serving.

8. 8

   Before cutting, the top can be dusted with cocoa and/or powdered sugar if desired. Serve with unsweetened whipped cream and fresh raspberries.