GLUTEN FREE CAPRESE CAKE

Melt the chocolate and butter:: In a small saucepan, melt the dark chocolate and butter over low heat. Stir well until the mixture is smooth. Remove from the heat and allow to cool. Separate the eggs:: Crack the eggs and separate the yolks from the whites. Set aside. Whip the egg whites:: In a bowl, whip the egg whites until stiff with a pinch of salt. They should be soft and firm. Whip the egg yolks:: In another bowl, whip the egg yolks with the sugar until light and fluffy. Add the tablespoon of lemon liqueur and continue mixing. Combine the mixtures:: Add the melted butter and chocolate mixture to the whipped yolks and stir gently until well blended. Add the almond flour:: Add the almond flour to the mixture and mix again to integrate all ingredients. Incorporate the egg whites:: Add the beaten egg whites to the mixture, stirring gently from the bottom to the top so as not to disassemble the mixture. Prepare the cake tin:: Line an 18 cm diameter cake tin with baking paper. Bake in the oven:: Pour the mixture into the cake tin and level it slightly. Bake in a preheated oven at 170°C for 35-40 minutes. Check the baking with a toothpick: the cake is ready when it comes out dry. Cool and serve:: Let the cake cool completely before unmoulding and serving. Enjoy!