Torta caprese al cioccolato

Toast the almonds in the oven at 390 ° F (200 ° C) for about 15 minutes, then you chop them in a food processor.

Divide the yolks from the whites and then whip the whites with 1/4 cup of sugar and a pinch of salt until you get stiff peaks.

Melt the chocolate in a double boiler. Beat the softened butter with the remaining sugar until the mixture becomes creamy. Mix the egg yolks with the butter cream, one at a time, mixing until the yolk is absorbed before adding the next.

Add the melted hot chocolate, ground almonds and mix well. Then add the egg whites, mix gently from bottom to top. Grease a baking pan (20 cm in diameter) and pour the mixture. Bake at 350 ° F (180 ° C) for 35 minutes.