Dolce caprese is a dessert that is made without flour. It tastes something like a fudge brownie but is somewhat different. My wife suffers from gluten intolerance and she is allowed to eat this cake.  We all love it; its great!

Ingredients for four persons:

8 ounces of semi sweet chocolate chips

8 ounces of granulated sugar

8 ounces of butter or margarine

8 ounces of blanched ground almonds

4 large eggs

confectioner’s sugar as needed (see recipe)

How to do it:

In a bain marie (bagno maria in Italian) or a double boiler, melt the chocolate chips.

Put the pan with the melted chocolate in another larger container of very warm water to keep the chocolate in a melted state.

Add the butter or margarine to the chocolate in small pieces.

Put the almonds and 1 tablespoon of the sugar in a bowl  and mix with an electric mixer  until the nuts are mixed well with the sugar.

Add the melted chocolate and the remaining sugar and mix.

Separate the egg yolks from the egg whites and conserve both in separate containers.

Put the egg whites in the refrigerator for the time being.

Add the egg yolks to the chocolate, one at a time, mixing well after each yolk.

Remove the whites from the refrigerator and whip on high speed with the mixer until stiff.

NOTE: Never use a stainless steel bowl when whipping egg whites or cream. Use glass if possible.

Fold the whipped whites into the chocolate mixture.

Grease and flour two 9inch cake pans and pour the cake batter, divided evenly, into the cake pans.

Bake for 45 minutes in a 375º oven.

Remove from the oven and let stand for 15 minutes.

turn the pan over and tap lightly to remove the cake from the baking pan.

Place the cake on a serving plate and dust with an abundant amount of confectioner’s sugar.

Serve when cooled