CAPRESE CAKE

for a pan 28 cm diameter

250 gr almond, non peeled

250 gr dark bitter chocolate (minimum 75%)
170 gr butter
170 gr sugar
6 eggs
powdered sugar for decoration

preheat oven to 180 degrees

butter up the pan

in a food processor pulverize the almonds

let the butter at room temperature until tender, then beat with sugar until become white and soft
melt the chocolate on sweet fire, with a spoon of water and maybe a little butter
combine butter and sugar, almonds, chocolate and egg yolks
whip albumen with mixer until hard, paying attention not to deflate it, add to the mixture.
Pour in the pan and bake (middle rack) 40 minutes.
Let cool and serve covered with powdered sugar.

….since you are an artist, you can prepare a stencil with paper like in the pic, so when you pour the
sugar will appear the name of the cake, as tradition!!!

Have fun and enjoy it!!!

Love
valeria