Slice of light Capri almond chocolate cake

Ingredients

For 1 serving

• Almond flour15 g
• Dark chocolate 70%10 g
• Eggs20 g
• Sugar8 g
• Unsweetened cocoa powder2 g
• Powdered sugar1 g

Contains: nuts, eggs

Method

1. Preheat a conventional oven to 170 °C and line a cake tin with baking paper. The quantities are for one slice: multiply them by the number of slices in the cake.
2. Chop the dark chocolate and melt it in a bain-marie, in a bowl set over a pan of barely simmering water on low heat, stirring until smooth; let it cool slightly. Meanwhile separate the yolks from the whites.
3. Whisk the yolks with the sugar until pale and creamy, then add the chocolate, almond flour and cocoa powder and mix well.
4. Whisk the whites to stiff peaks in a clean bowl and fold them in 2–3 additions with a spatula, lifting from the bottom so they don't deflate.
5. Pour into the tin, level and bake for 35 minutes, until the top is crusty and cracked but the inside still moist: a skewer will come out slightly sticky, and that is right.
6. Let it cool completely and dust with icing sugar before serving.