Chocolate Torta Caprese

Preheat oven to 160°C (320°F). Spread almond flour on a rimmed baking sheet, and toast for 5 minutes.

Increase the oven temperature to 180°C (350°F).

Line a 12-inch (30cm) round cake pan with baking paper, or grease with butter or baking spray with flour.

Melt the chocolate in a bowl sitting over a saucepan of simmering water, stirring occasionally.

Using a kitchen mixer fitted with the paddle attachment, mix the butter and sugar for approximately 7 minutes on medium speed until smooth and creamy.

Hand-whisk the egg whites until you have firm peaks (or, if preferred, use a handheld mixer). Stir the egg yolks with a spoon until smooth.

Pour the egg yolks into the butter and sugar mixture and set on high speed for approximately 3 minutes.

Pour the toasted almond flour into the butter, sugar and egg yolk mixture on medium speed for approximately 2 minutes. Pour the melted chocolate into the kitchen mixer and mix on medium speed for a further 4 minutes.

Then remove the bowl from the kitchen mixer and gently fold in the egg whites, stirring from the bottom up.

Pour the mixture into the cake tin and place it into the preheated oven for 50 minutes to 1 hour. Check with a cake tester. Once cooked, remove from the oven and then let the cake cool in the tin. Let the cake stand at least overnight before eating.

Cut into bite-size squares to serve. Store in an airtight container for up to 4 days.