# Torta Caprese ## Ingredients (lemon) - 3/4 cup unsalted butter - 6 oz white chocolate chips - 5 eggs, separated - 1/4 tsp salt - 2/3 cup granulated sugar - 1 1/2 cups almond flour - 1/4 cup lemon juice - 4 tsp lemon zest ## Ingredients (chocolate) - 1 cup unsalted butter - 1 1/2 cups semi-sweet chocolate chips - 5 eggs, separated - 1/4 tsp salt - 1 cup granulated sugar - 1 1/2 cups almond flour - 1 tsp vanilla extract ## Instructions 1. Place the butter and chocolate in the top of a double boiler and melt until smooth. Cool slightly until just warm to the touch. 2. Preheat oven to 35o°F 3. Butter the inside of a 9 inch springform pan 4. Place the egg whites in a medium bowl with the salt. Place the yolks in a slightly larger bowl with the sugar. Using a handheld mixer beat the whites on medium speed until stiff peaks form, about 2 minutes. 5. Transfer the mixer to the yolk bowl and beat on medium speed until light, pale and fluffy, about 1 1/2 minutes. Using a rubber spatula, stir the chocolate mixture, almond flour, lemon juice and lemon zest into the yolks. 6. In 2 batches, fold the whipped whites into the chocolate base. Pour the mixture into the prepared pan and bake for 45 minutes or until puffed, golden brown and a toothpick inserted in the center comes out with just a few moist crumbs. 7. Cool completely on a wire rack. When cool, run a thin knife around the edge of the pan to release the cake. Remove the outside ring and dust the top with confectioners sugar. Serve with soft whipped cream if desired.