#sunday culture While we wait another 5 days for DESIGNERS´ SATURDAY to kick off, here is something enticing for your taste buds. While Italy is known for its wines, simple yet perfect pasta dishes and seafood, nothing conjures up the image on the Italian nonna cooking than a torta caprese. This soft chocolate and almond cake from Capri is as easy to bake as it is difficult to resist more than a slice of. Served with a generous helping ice cream, preferably a fruity sorbet :-). Enjoy: 1 1/2 CUPS of sugar 2 CUPS of raw almonds 6 OZ. of dark chocolate, chopped 7 TBSP. of unsalted butter, plus extra 3 large eggs powdered sugar buckwheat flour salt Separate the egg whites from the yolks. Beat the egg whites, gradually adding 1/3 cup granulated sugar, until stiff. 4Grind the almonds. Cream the butter with 1/3 cup granulated sugar; when combined, add the egg yolks, the chocolate, the ground almonds and a pinch of salt. Mix well. Fold the egg whites into the chocolate batter gradually so that the mixture stays fluffy. 5Butter and flour a round pan (8" in diameter) and transfer batter to it. Bake at 340°F for 40 minutes. Check the cake by inserting a wooden toothpick near the center: when it comes out damp but clean, the cake is ready.
