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La Pigna’s Chocolate-Almond Torte
The Best of Food & Wine/The Italian Collection
1991, American Express Publishing Corporation

1.  Preheat the oven to 350 degrees F. Butter the bottom of an 8-inch springform pan and line with parchment or waxed paper. Lightly butter
and flour the paper and the sides of the pan.
2.  In a food processor or blender, grind the almonds and chocolate to a medium-fine consistency.
3.  In a medium mixer bowl, beat the egg yolks and sugar until light and fluffy. Add the butter and beat until smooth.
4.  Add the almond-chocolate mixture and beat until well blended, 2 to 3 minutes. The batter will be very dense; scrape it into the prepared pan.
5.  Bake the cake in the lower third of the oven for 45 minutes, or until a skewer inserted into the center emerges clean.
6.  Let the cake cool in the pan for 5 minutes. Remove from the pan and place on a serving plate. Let cool completely. Just before serving, sift confectioners’ sugar over the top.
- La Pigna, Capri, Italy