Rich & Fudgy Torta Caprese

theclevercarrot.com

Tatia Veltkamp

255 g ( 9 oz) dark chocolate, 60 to 72%, chopped into pieces

225 g ( 1 cup) unsalted butter, cut into small pats, plus more for coating

¼ tsp fine sea salt

25 g ( ¼ cup) cocoa powder, sifted

250 g ( 1 ¼ cups) granulated sugar

1 tsp almond extract

180 g ( 1 ½ cups) blanched slivered almonds

6 large eggs (about 320 g cracked weight)

Powdered sugar, whipped cream or both, to serve

subheading: Tips, Notes & Substitutions:

You will need a 9 inch (23 cm) springform pan.

I recommend Trader Joe’s Belgian Dark Chocolate or Ghiardelli brand.

You can swap 180 g whole almonds, for 180 g almond flour (don’t go by measuring cup amounts- it’s not an even swap). The texture will change slightly because almond flour is more fine.

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