Torta Di Caprese Recipe | Michèle Girault - The Cook's Cook

Ingredients

• 170 g/6 oz unsalted butter, at room temperature
• 170 g/6 oz plain chocolate, good quality
• 170 g/6 oz icing sugar
• 85 g/3 oz whole skin on almonds
• 85 g/3 oz whole skin on hazelnuts
• 25 g/1 oz potato starch
• 148 g/5 oz eggs whites
• 85 g/3 oz egg yolks
• 14 g/½ oz cocoa powder
• 4 g/½ tsp baking powder
• ½ vanilla pod or a tsp of vanilla extract
• pinch of salt