TORTA CAPRESE

INGREDIENTS:
300 G GROUND ALMONDS
300 G DARK CHOCOLATE
250 G BUTTER
150 G SUGAR
5 EGGS
A PINCH OF SALT
CONFECTIONER SUGAR FOR DUSTING

COCOA POWDER AS NEEDED

PROCEDURE:

MELT THE BUTTER AND THE CHOCOLATES. SET ASIDE.

SEPARATE THE EGG YOLKS FROM THE EGG WHITES. IN A BOWL, WHIP THE EGG WHITES WITH A PINCH OF SALT. SET ASIDE PREF. INSIDE THE REF.

IN ANOTHER BOWL, BEAT THE EGG YOLKS WITH THE SUGAR UNTIL IT BECOMES SMOOTH. INCORPORATE  SLOWLY THE GROUND ALMONDS AND THE CHOCOLATE & BUTTER MIXTURE. NOW, FOLD IN THE WHIPPED EGG WHITES. MAKING SURE NOT TO OVER MIX IT.

POUR THE CAKE MIXTURE IN A 24 INCH PAN, GREASED WITH BUTTER AND DUSTED WITH COCOA POWDER. BAKE  IN A PRE-HEATED OVEN AT 170˚C FOR 50-60 MIN. LET IT COOL DOWN, AND DUST WITH POWDERED SUGAR.

Note: 

A friend who came to visit us in our restaurant gave us this recipe. She told me that the best butter to use in this one is Bufala butter, that unfortunately, is unavailable in the Philippines. I decided to revised this recipe, using the available ingredients and also change the quantity of some ingredients.