Torte caprese

INGREDIENTS for 8" cake pan

• Dark chocolate chips - 4oz

• Almond flour - 4oz

• Butter, salted or unsalted - 1 stick + 1 Tbsp, cut to chunks

• Sugar - 1/2 cup

• Egg yolks - 3

• Egg whites - 3

OTHER SUPPLIES

• 8" cake pan

• Parchment or wax paper

DIRECTIONS

1. Preheat the oven to 320F.

DIY double boiler set up

2. Fill a soup pot with water to about 1/2 to 2/3 full. Bring the water to a boil.

3. Place the dark chocolate chips (4oz) in a small sauce pan. Dip the bottom of the sauce pan in the boiling water. Distribute the chocolate chips evenly at the bottom and stir as they melt.

4. Once the chocolate is fully melted, turn off the stove and stir in the chunks of butter (1 stick + 1 Tbsp) to create a butter/chocolate mixture. The residual heat should help the butter to melt but not bubbling. Keep stirring until the chocolate-butter mixture is fully combined.

5. Stir in the sugar (1/2 cup) and almond flour (4oz). Mix well.

6. Wait for the mixture to cool and then stir in the egg yolks (3) to complete the batter.

7. In a separate bowl, whip the egg whites (3) until it peaks. Slowly pour the egg white foam into the chocolate batter and mix.

8. Line the 8" cake pan with parchment or wax paper. Pour in the batter. Shake or tap the sides of the pan to to even out the top.

9. Bake 40 minutes. The final product should have a "dry" looking top and moist (not wet) inside! Serve with a little powdered sugar on top, or with Beartso's easy fruit compote.

NOM NOM CHOMP!