Tart caprese

torta caprese is a delicious cake with dark chocolate and chopped almonds that melts in your mouth. Here it is enriched with a soft shortcrust pastry shell. I found a recipe in “Cucina Italiana” that I unglutenized and modified a bit.

Ingredients:

For the shortcrust pastry:

• 250 g Revolution flour gluten-free bread mix

• 100 g sugar

• 120 g butter

• 2 egg yolks

• vanilla

• salt

• gluten-free fine rice flour

For the filling:

• 2 eggs

• 75 g sugar

• 50 g soft butter

• 125 g almond flour

• 100 g gluten-free dark chocolate

• liqueur (optional)

Prepare the shortcrust pastry by kneading all the ingredients and place in the refrigerator to rest for at least 30 minutes.

Whip the egg whites to stiff peaks.

In a bowl, whisk the egg yolks with the sugar, add the butter and melted chocolate and mix well.

Add the almond flour (the liqueur if you like) a little at a time and, last, the beaten egg whites.

Turn on the static oven to 170°.

Roll out the shortcrust pastry on baking paper, helping yourself with the rice flour.

Line a cake pan and prick it with a fork.

Pour the chocolate mixture inside and bake for 40 to 45 minutes.

It's a really delicious dessert, even with a dollop of whipped cream.