1. Preheat the oven to 180°C/350°F/gas mark 4. Grease a loose-bottomed 9 inch (23 cm) diameter cake tin. Pour the almonds onto a baking sheet and bake for ten minutes or until lightly browned. Chop the nuts finely with a large knife or use a food processor but stop before they become like sand. Small pieces the size of demerara sugar are ideal.
2. Melt the chocolate and butter in a heatproof bowl over a pan of barely simmering water or in a microwave, taking care not to burn the chocolate. Remove from the heat and allow to cool a little.
4. Add the melted chocolate and butter to the egg yolks and combine thoroughly. Mix in the ground almonds. Fold in the egg whites using either a whisk or a spatula until well combined then pour into the prepared cake tin.
5. Transfer to the oven and cook for 35 - 40 minutes. The cake is cooked when it forms a crust on the outside. Don’t expect an inserted skewer to come out clean because the centre always remains moist. To decorate the top scatter over some icing sugar through a fine sieve over a doily, remove carefully. Serve Torta Caprese at room temperature.