Actually, I don’t know why this cake is called “Torta Caprese” (I think chocolate is not the specialty from Capri), but still, it’s a wonderful recipe!
300g dark chocolate
160g white sugar
1 tsp vanilla extract
250g almond flour
65g candied orange zest
Zests of one orange, freshly grated
Put the hazelnuts on a baking tin and roast them in preheated oven at 190°C for 10 minutes. Let them cool, brush them with a cloth in order to eliminate the peel and then chop them. Chop 1/3 of the chocolate and set aside. Melt the remaining chocolate with the butter in a bain-maire until well combined and then let the mixture cool. Beat the eggs with sugar and vanilla extract until smooth and fluffy, and then add the chocolate mixture, almond flour, hazelnuts, chopped chocolate, candied and fresh zest. Mix well until combined. Pour the mixture in a buttered baking pan (24-26 cm) and bake at 180°C for 40 minutes. Let the cake cool and dust it with confectionery sugar before serving with a spoon of cream!