Torta Caprese

Baking is not my favourite sort of cooking - but this desert delivers the goods - and is very straightforward to make - and forgiving!
I was taught how to make this flourless cake it at a fantastic cookery course at the wonderful La Cucina Caldesi in Marylebone.
I usually serve with cream or creme fraiche, and a few rasberries - which cut through the richness of the cake.

Serves 8

225g dark chocolate (70% cocoa)
100g butter
4 eggs - separated
150g icing sugar
150g ground almonds

Preheat the oven to 180 / 350 / Gas mark 4.
1 Grease a loose based 23cm cake tin.
2 Melt the chocolate and butter in  heatproof bowl over a pan of water - make sure it does not burn
3 Whisk the eggs yolks and sugar together until light and fluffy
4 Whisk the eggs whites until the frm soft peaks ( I use an electric whisk for this)
5 Add the melted mixture to the egg yolks and combine thoroughly. Add the ground almonds to the mix.
6 Fold in the eggs whites using a spatula. Mix well and pour into the cake tin.
7 Transfer to the oven and cook for 25-30 minutes. The cake is cooked when it creates a crust on the outside.

It's as simple as that  - and it's a winner everytime!!