Torta caprese

Method

1. 1 Melt the dark chocolate and unsalted butter in a double boiler until completely melted, then let it cool slightly.
2. 2 Beat the egg yolks with two-thirds of the sugar for 5 minutes until light and fluffy.
3. 3 Mix the chocolate into the egg mixture, then add the almond flour and a pinch of salt, and stir gently until combined.
4. 4 Beat the egg whites with the remaining sugar until fluffy, then fold them into the flour in three stages.
5. 5 Pour the batter into a baking pan lined with parchment paper and bake at 170 degrees for 35 minutes, or until the surface of the cake is slightly cracked and the center is still slightly moist.
6. 6 Let it cool completely in the mold, then sprinkle powdered sugar on top before cutting.

With an appliance

• Air fryer 1 hr 2 min

  Replace step 5: spray oil on the small mold, run the steam oven at 185 degrees for 22 minutes and rotate the mold after 11 minutes; the cake will bake 13 minutes faster, the large mold must be divided into batches and the center of the cake will be more moist.