Torta Caprese (Flourless Chocolate‑Almond Cake)

Preheat the oven to 350°F (340°F) and line a 22‑cm (9‑inch) springform pan with parchment paper; lightly butter the sides.

Place the chopped dark chocolate and butter in a heat‑proof bowl and melt together over a simmering pot of water (bain‑marie), stirring until smooth; remove from heat and let cool slightly.

In a large mixing bowl, whisk together the granulated sugar and almond flour until evenly combined.

Add the egg yolks to the chocolate‑butter mixture, whisking quickly to incorporate, then stir in any optional flavorings such as orange zest, rum, or coffee.

Fold the chocolate‑egg yolk mixture into the almond‑sugar mixture until a uniform batter forms.

In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until they become frothy; increase to high speed and continue beating until stiff peaks form.

Gently fold one‑third of the beaten egg whites into the batter to lighten it, then carefully fold in the remaining whites in two additions, preserving as much air as possible.

Pour the final batter into the prepared springform pan, smoothing the top with a spatula.

Bake in the preheated oven for 35‑40 minutes, or until the top is set and a thin crust forms; a skewer inserted into the center should come out with a few moist crumbs but no wet batter.

Remove the cake from the oven and let it cool in the pan for 10 minutes, then release the springform and transfer the cake to a wire rack to cool completely.

Once cooled, dust the top generously with sifted powdered sugar before serving.

Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.