Torta Formosa with Strawberry Compote

Butter the bottom of a springform pan (approx. 26 cm diameter) and dust with flour. Preheat the oven to 170 °C top-bottom heat.

For the cake, separate the eggs and whip the egg whites until very stiff.

Heat the milk and melt the chocolate in it. Once the chocolate is liquid, remove the pan from the heat and quickly fold in the butter.

Now stir in the egg yolks one at a time. Then mix in the nuts with the sugar and salt. Finally, fold in the beaten egg whites loosely: The dough should be very “airy”!

Pour the chocolate mixture into the prepared pan and bake in a hot oven for 20-25 minutes. Turn off the oven, but leave the cake in it and let it cool slowly with the door slightly open.

In the meantime, for the compote, wash and clean the strawberries and cut them into small cubes. Boil the water with sugar, vanilla pulp and amaretto. Stir in the strawberry cubes, reduce the heat and let the compote simmer gently for about 10 minutes.

Garnish the cake with a few chopped almonds to taste and serve with the strawberry compote.

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