Buon appetito

This torta is based on a very old recipe I found in Capri many moons ago. This flourless cake is quite complex and sophisticated, both in flavour and texture, and it’s something I make for special occasions.

TORTA CAPRESE ALL’ARANCIA E CIOCCOLATO (DARK CHOCOLATE & ALMOND TORTE)

200g dark chocolate (70% cocoa), chopped
200g unsalted butter, diced
250g (1⅔ cups) blanched almonds
200g caster (superfine) sugar
½ tsp salt flakes
5 eggs, separated
¼ tsp orange essential oil
cocoa powder, for dusting

Preheat the oven to 160°C fanbake. Grease a 24cm loose-based cake