Step 1

Grease a 10” springform pan with butter and dust with cocoa powder. Set aside until needed.

Step 2

Preheat the oven to 350° F and place an oven rack in the center of the oven.

Step 3

Add the egg whites and ½ cup of the granulated sugar to the bowl of a stand mixer fitted with the whisk attachment.

Step 4

Whip the ingredients on high speed until stiff peaks are formed (5- 6 minutes). Transfer the whipped egg whites to a large bowl and refrigerate until needed.

Step 5

Place the chocolate in a metal or heatproof glass bowl that fits on top of a small saucepan. Add one inch of water to the saucepan over high heat. When the water begins to boil, reduce the heat to simmer and place the bowl on top of the saucepan to make a double boiler.

Step 6

Stir the chocolate with a silicone spatula until fully melted. Set the chocolate aside to cool slightly while you prepare the other ingredients.

Step 7

Add the butter and remaining ½ cup of sugar to the (clean) bowl of your stand mixer fitted with the whisk attachment.

Step 8

Whisk the butter and sugar on high speed until light and fluffy.

Step 9

Add the egg yolks one at a time to the mixer. Make sure each egg is mixed in before adding another. Repeat until all the eggs have been incorporated into the mixture.

Step 10

.Remove the bowl from the stand mixer and add the almond flour to the mixture. Fold the almond flour in by hand until just combined.

Step 11

Add the melted chocolate to the mixture. Fold the chocolate into the mixture by hand until combined.

Step 12

Add the egg white mixture to the batter and gently fold the cold whipped egg whites into the batter. Mix just enough to combine fully. Do not use an electric mixer or try to whip the egg whites into the batter, or they will deflate.

Step 13

Pour the batter into the prepared springform pan and place it on the center rack of the preheated oven and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.

Step 14

Remove the torta caprese from the oven and place it on a wire rack to cool for 10 minutes.

Step 15

Run a knife alongside the inside edges of the springform pan and remove the ring from the torta. Return to the wire rack and let the cake cool completely.

Step 16

Dust the cooled torta with confectioners sugar and serve.

Step 17

Serve the torta slightly warm, or at room temperature. The torta can be served as is or with vanilla ice cream or homemade whipped cream and berries.