Caprese Cake

370 g almond flour

250 g butter (preferably centrifuged cream)

250 g dark chocolate

250 g of sugar

6 eggs

2 organic oranges (the grated peel of 1 and a half to my taste)

2 tablespoons of Grand Marnier or Rum

icing sugar and cocoa to decorate

• Break the chocolate into pieces and melt it in a bain-marie with the butter until you obtain a smooth and homogeneous mixture.
• Separate the yolks from the whites. Beat the egg whites until stiff with 90 g of sugar.
• Beat the egg yolks with 160 g of sugar until the mixture is light and fluffy.
• Add the grated orange zest.
• Add the liqueur and the melted chocolate with the butter (now cooled). Always mix with the electric whisk.
• Add the almond flour, mixing with a spatula, and finally the whipped egg whites, incorporating them with movements from the bottom upwards so as not to deflate them.
• Grease and flour the pan and pour in the mixture.
• Bake in a preheated oven at 180° for about 40 minutes. The cake must not dry out too much, it must remain slightly moist. So if you use a smaller mold, such as 18 cm, halve the ingredients and bake for about 30 minutes. Do the toothpick test which must be slightly moist.
• Let it cool and then turn it out and decorate by sprinkling with icing sugar. If you want to get a decoration with cocoa you can use a stencil or a doily and sprinkle the cocoa last.