Steam Combi Recipe: Torta Caprese Gluten Free Italian Chocolate Torte

This unctuous, chocolately tart is deceptively easy to make.Adapted from a recipe originating in the Island of Capri, it uses equal quantities of Butter, Sugar Almond Meal and chocolate with eggs and bakes in a slow oven until its still gooey inside . You can easily adapt this recipe by adding flavourings of your choice, (orange rind, a couple of tablespoons of rum, espresso  or liqueur, or top with raspberries and cream.)  Its gluten free, so perfect for those who cant tolerate wheat products.
Use really good quality dark chocolate- It really does make a difference with this recipe. I used Whittakers 72% Dark Ghana

METHOD

1. Prepare a 20cm springform tin with baking paper on the base.
2. Preheat oven to 140C  (Hot Air function in Asko, Circulaire function  in Smeg If your oven has a Steam Assist mode, add a low percentage of steam (25%or level 1)
3. On your induction cooktop melt chocolate and butter in a medium sized saucepan on no higher than level 2.(If you do not have an induction cooktop you will need to use a double boiler for this step)
4. Once melted and combined, add sugar and stir to combine.
5. Remove from heat.
6. Add almond meal and mix well.
7. Lightly beat the egg yolks and vanilla essense  and any other flavourings you are including, and add to the chocolate mixture.
8. In a stand mixer, beat the egg whites and salt until they form soft peaks (dont over beat as they become harder to incorporate with the mixture)
   Fold the eggs into the chocolate mixture.
9. Pour mixture into prepared tin and place in preheated oven and cook for 50minutes – 1 hour or until top has crisped up and a skewer still has a few crumbs attached when removed. We dont want to overcook this as it will loose the gooey texture . This is one cake its better to be slightly under than over cooked.
10. When cooked, remove from oven and run a knife around the edge of the tin , then leave in tin for at least 10 minutes until settled and cooled before removing.
    The cake will sink and crack a little as it cools. This is the nature of this sort of cake. You can sprinkle it with a good quality cocoa powder or icing sugar if you want to hide the cracks .