Torta Caprese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces semisweet chocolate
1 1/2 stick unsalted butter
2/3 cups sugar -- divided
8 large eggs -- separated
1 1/3 cup walnut pieces -- about 5 1/2 ounces
1/3 cup all-purpose flour
confectioners' sugar for finishing

Preheat oven to 350 degrees, setting rack at middle level. Butter a
10-inch round cake pan, 2 inches deep, and cut a piece of parchment or
waxed paper to fit the bottom.
Cut the chocolate finely and place in a small bowl over hot water to
melt, stirring occasionally. Remove the bowl from the pan and cool
slightly.
In a large mixer, beat the butter with half the sugar until soft and
light. Beat in the chocolate, then the yolks, one at a time, scraping
bowl and beaters often. Continue beating until the mixture is smooth
and light. Place the walnuts in the bowl of a food processor and grind
them finely, pulsing the machine on and off at one second intervals.
Be careful that the walnuts do not become pasty. Stir the walnuts into
the batter.
In a clean dry bowl, beat the egg whites until they hold a very soft
peak and beat in the remaining sugar in a slow stream. Beat the whites
until they hold a soft glossy peak. Stir 1/4 of the whites into the
batter, then fold in the rest with a rubber spatula, so that no
streaks remain.
Pour the batter into the prepared pan and smooth the top. Bake the
Torta Caprese about 40 minutes, until the center is firm when pressed
with a fingertip.
Cool the cake in the pan for 10 minutes. The cake may sink slightly,
though this does not affect its texture. Trim off any loose crust and
invert the cake on a rack, remove the pan and allow to cool
completely. Dust cake with confectioners' sugar and slide onto a
platter.