Torta Caprese

My nonna used to make this cake, and to this day it remains one of my favourite desserts. It was a staple in our household when our kids were growing up. It’s not overly sweet, and if you make it right it stays moist for days, so is great for lunch boxes and after-school snacks. You might have to make two, though, because it’s hard to turn down a slice of this incredible gluten-free flourless chocolate and almond cake.

170g unsalted butter

225g good-quality plain dark chocolate

(50% or higher), chopped

170g caster sugar

110g soft brown sugar

6 medium-sized free-range eggs

130g ground almonds

2 tablespoons good-quality Dutch cocoa powder, sifted, plus extra for dusting (check the label to ensure this is gluten-free)

Preheat the oven to 170°C. Grease a 22cm round spring-form cake tin and line the bottom and sides with baking paper.

Place butter and chocolate in a heatproof bowl, place over a pot of simmering (not boiling) water and stir gently until melted. Set aside.

Place both sugars and the eggs in the bowl of an electric mixer and whisk for 3–4 minutes until pale and fluffy. Add ground almonds and cocoa and gently fold to combine. Fold in the butter/chocolate mixture.

Pour into the prepared cake tin and bake for 45–50 minutes. Allow to cool completely before removing from the tin. Dust with cocoa or icing sugar if you prefer. Serves 8.