Preparing Your Ingredients

1. Preheat Oven and Prepare Pan: Start by preheating your oven to 350°F (175°C). Grease and lightly flour a 9-inch springform pan. Lining the base with parchment paper is a good idea to prevent sticking.
2. Melt Chocolate and Butter: Using either a double boiler or microwave-safe bowl, melt the dark chocolate and butter together. Stir until completely smooth and combined, then set aside to cool slightly.
3. Separate Eggs: Carefully separate the egg yolks from the whites. Keep them in separate bowls.
4. Measure Dry Ingredients: Measure out your almond flour and set it aside.

Mixing and Baking

1. Whisk Egg Yolks and Sugar: In a large bowl, whisk together the egg yolks and granulated sugar until the mixture becomes light, pale in color, and slightly fluffy.
2. Add Melted Chocolate Mixture: Gradually pour the cooled chocolate-butter mixture into the egg yolk mixture while whisking constantly to prevent the eggs from scrambling.
3. Fold in Almond Flour and Vanilla: Gently fold in the almond flour and vanilla extract until just combined. Don’t overmix.
4. Whip Egg Whites: In a clean bowl, using a whisk or electric mixer, beat the egg whites until they form stiff peaks.
5. Fold in Egg Whites: Carefully fold the whipped egg whites into the chocolate batter in three additions. Gently mix until just incorporated, being careful not to deflate the air in the egg whites.
6. Bake: Pour the batter into the prepared springform pan. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Cooling and Serving

1. Cool: Allow the Torta Caprese to cool in the pan for about 15 minutes before releasing it from the springform.
2. Dust with Sugar: Once fully cooled, dust the top of the cake with powdered sugar for a classic touch.
3. Serve: Slice and enjoy Torta Caprese at room temperature. It pairs deliciously with a dollop of whipped cream or a scoop of vanilla ice cream.