This is a famous Italian chocolate cake originally from Capri but popular throughout southern Italy, where every family has its own recipe. It's a rich, dense chocolate cake that's made either with ground almonds or walnuts. Walnuts are used here, but you can substitute them with the same weight of ground almonds, if liked.
3 eggs, separated
100g dark chocolate
125g butter, at room temperature
125g caster sugar
150g ground walnuts
16g baking powder
50g plain flour
icing sugar for dusting
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Preheat oven to 190 degrees C. Grease and flour a 23cm round cake tin.
Beat the egg whites and with an electric mixer to stiff peaks. Set aside. In a separate bowl, lightly beat the egg yolks.
Melt chocolate in a double boiler, oven or microwave.
With an electric mixer, cream the butter and sugar. Stir in the egg yolks, walnuts, melted chocolate, flour and baking powder. Once smooth, gently fold in the egg whites. Pour the mixture into the prepared tin.
Bake for 30 minutes or until a skewer inserted in the centre of the cake comes out clean. Remove from oven, let cool, then dust with icing sugar.