Capri Cake is a traditional neapolitan cake.
(makes one 9-inch cake)
9 ounces (255 g) good quality dark chocolate, chopped into small pieces
1 cup (225 g) butter
1/4 cup (25 g) cocoa powder
1 teaspoon almond extract
1 1/4 cup (250 g) granulated sugar
1 1/2 cups finely ground blanched and toasted almonds
6 medium-sized eggs, room temperature (If you use large eggs, use only 5 eggs in this recipe)
Preheat an oven to 310°F and line the bottom of a 9-inch spring form pan with parchment paper.
Slowly melt the chocolate and butter over a double-boiler.
In a stand mixer with a whisk attachment, whisk together the melted chocolate mixture, the cocoa powder, almond extract and sugar until combined.
Add the ground almonds and whisk until combined.
Add the eggs one at a time, adding each egg after the first has been incorporated into the mixture.
Pour the mixture into the spring form pan. Make sure the mixture is level and smooth on top.
Bake for about 50 minutes. The cake will rise a bit and then fall back on itself once it cools.
The baking time varies slightly depending on your oven, but the cake should be very moist in the center and dense once it cools.
Cool before serving.