The first time I had this was in Amalfi, Italy. It doesn't get anymore movie-like, guys. I was sitting outside at a cafe by one of the small streets of that Italian town, the waiter was singing along to some Italian song playing softly on the radio, and the small plate with a slice of the most delicious, decadent chocolate almond torte was right in front of me. There's just something about the use of almond flour instead of regular flour that brings the dessert a nutty, fragrant quality to it. There's no oil or butter in the mix, which makes the whole thing taste light, and yet the dark chocolate, enhanced with some salt, makes it feel really luxurious.
Anyway, if I have any regret in life, it is that I didn't order a second plate of this at the cafe. This version I'm sharing comes close to the real thing - until next time I'm back in Amalfi, that is.
What You Need:
3/4 cup caster sugar
2 cups almond flour
1/2 cup 100% cocoa powder
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
Optional - sea salt flakes to garnish (I use Maldon sea salt flakes)
What You Do:
1. Preheat oven at 180 degrees Celsius. Take the mixer out for some action.
2. On medium speed, mix the eggs and sugar until it's a pale-colored mix.
3. Add the almond flour, cocoa powder, salt, baking powder and baking soda until smooth.
4. Pour batter into a round baking tin lined with baking paper, and greased with a little olive oil.
5. Bake for 45 minutes to 1 hour, depending on your oven. The cake is done when you insert a toothpick and it comes out clean.
6. Allow to cool, and then sprinkle the salt flakes if using.
7. Best eaten at whatever temperature, really. If you want to store it, make sure it's in an airtight container so it doesn't dry out (or wrap it in clingfilm).