Torta Caprese al Cioccolato Fondente

Ingredients

• 120 g Dark chocolate (70% cacao)
• 80 g Almond flour
• 60 g Granulated sugar
• 3 Eggs
• 30 g Unsalted butter
• 50 g Dark chocolate for glaze (70% cacao)
• 10 g Powdered sugar
• a pinch Salt(optional)

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Grease a 6‑inch springform pan and line the bottom with parchment paper.

2. 2

   Melt the 120 g dark chocolate and butter together in a heat‑proof bowl over simmering water, stirring until smooth; set aside to cool slightly.

3. 3

   In a separate bowl, whisk the eggs with the granulated sugar until the mixture becomes pale and thick (about 5 minutes).

4. 4

   Gently fold the melted chocolate into the egg mixture, then add the almond flour and a pinch of salt, mixing just until incorporated.

5. 5

   Pour the batter into the prepared pan, smooth the top, and bake for 20‑25 minutes, or until the edges are set and the center springs back lightly when touched.

6. 6

   While the cake cools, melt the 50 g dark chocolate for the glaze; drizzle it over the cooled cake, allowing it to set.

7. 7

   Dust the finished cake with powdered sugar and serve.