La Torta Caprese

I promised myself today that I would write about the 'Torta Caprese'
a speciality cake from Capri or Naples.
The are 1001 versions and 1001 variations.
The recipe here is my version
or to tell you the whole truth is my sister's Annamaria.
It's straightforward, no-fuss, foolproof.
It uses no flour so gluten-free and if you are really health conscious you could substitute the butter with a mild extra virgin olive oil or half and half
so you won't feel so guilty eating it!!!

So here it goes.
Pre-heat the oven 180°.
Line a shallow baking tin (30cm.) with baking paper and butter the sides.
Cut 150gr.of butter into cubes and place in the oven for 2 or 3 min.(not if you are going to use olive oil of course!)
In the meantime weigh out 250gr. of ground almonds or
150 gr. of ground almonds + 100gr. of crushed almonds (if you like a more crunchy texture)
add to this 200gr. of dark chocolate crushed into little little pieces
and a spoon of cacao powder, give it a little mix and put aside.
In an other bowl whisk together the melted butter with 150 gr. of sugar(light brown if you can)
and 4 lightly beaten whole eggs.
Now put the almond-chocolate mix into the butter-egg one.
Mix well, pour in the tin and bake for 20 min. in the low shelf of your oven.

And here are a few ideas for variations or re-visitation as I called them.
You can add flavours like lemon or orange zest, a few drops of Amaretto or a tbs. of ground coffee, the choice is yours.
I sometimes substitute 100 gr. of the chocolate with hazelnut chocolate and
100 gr. of the almonds for hazelnuts.
Serve it with a dollop of whipped cream and glass of cool Limoncello and you'd think you were somewhere on the Amalfitan coast.

They are all deliciously sumptuous and voluptuous.
You may just have to try them all!
Well let me know if you do.