INGREDIENTS

Serves 8-10

It’s a dream cake: naturally gluten free, rich in nutty flavor, and boasting a thin, crunchy crust with the texture of a chocolate truffle. This superlative version comes from co-owner/family member Antonia De Simone of Nerano’s Tommasso Lo Scoglio, one of our go-to restaurants on the Amalfi Coast.

140 g dark chocolate - 100 g butter - 130 g sugar - 150 g shelled almonds - 3 eggs - 1 teaspoon baking powder - 1 knob of butter - Unsweetened cocoa powder - Powdered sugar

PREPARATION

1. In a thick-bottomed saucepan, melt the chocolate with the butter and sugar.
2. Once slightly cooled, pour the chocolate mixture into a bowl and add finely chopped almonds and baking powder.
3. Separate the egg yolks from the whites and beat the whites until stiff peaks form.
4. Add one yolk at a time to the chocolate mixture, stirring with a wooden spoon.
5. Finally, fold in the beaten egg whites gently from bottom to top.
6. Butter and dust a cake tin with cocoa powder, then pour in the mixture.
7. Bake the cake at 180°C for 35 minutes.
8. Let the cake cool for a few minutes, then turn it out onto a serving plate and dust with powdered sugar.
9. Allow it to cool completely, then slice and serve.

Thanks to Italy Segreta for this recipe.

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