Torta Caprese

Preheat your oven to 170 degrees Celsius. Grease and flour a 24cm springform pan, or line with parchment paper.

Finely chop the Dark chocolate. In a heatproof bowl set over a pot of simmering water (bain-marie), melt the Dark chocolate and Unsalted butter together, stirring until smooth. Remove from heat and let cool slightly.

In a large bowl, using an electric mixer, beat the Eggs and Granulated sugar until light, pale, and fluffy, about 5-7 minutes.