Giada's Torta Caprese (Italian Chocolate + Almond Cake)

Place the butter and chocolate in the top of a double boiler and melt until smooth. Cool slightly until just warm to touch.

Preheat oven to 350˚F. Butter inside of a 9-inch springform pan.

Place egg whites in a medium bowl with the salt. Place the yolks in a slightly larger bowl with the sugar. Using a handheld mixer, beat egg whites on medium speed until stiff peaks form, about 2 minutes. Transfer the mixer to the yolk bowl and beat on medium speed until light, pale and fluffy, about 1 ½ minutes. Using a rubber spatula, stir the chocolate mixture, almond flour and extract into the yolks. In 2 batches, fold the whipped whites into the chocolate base. Pour the mixture into the prepared pan and bake for 40 minutes or until puffed and beginning to crack on top.

Cool completely on a wire rack. Once cool, run a thin knife around the edge of the pan to release the cake. Remove the outside ring and dust the top with confectioners’ sugar.