Torta Caprese with Espresso and Lemon Mascarpone

                     Dinner at our neighbor's.  I was asked to bring dessert.

     A screened porch is a cherished possession in Minnesota, protecting you from mosquitoes and the elements.  Fortunately, the rain and storms had ended by the time we sat down for dinner.  It turned out to be a beautiful evening.

     A salad with Fraises du bois, tiny alpine strawberries picked by our neighbor at a local strawberry farm.

     Limoncello pulled from the freezer and served alongside the Torta Caprese with Espresso that I brought for dessert.

                 
            ::  Torta Caprese with Espresso  ::
                     and Lemon Mascarpone
a recipe from Arthur Schwartz's book, Naples at Table, and adapted by Rosanne Gold

• 16 tablespoons unsalted butter
• 8 ounces semi-sweet chocolate
• 12 ounces almonds
• 1/4 teaspoon almond extract
• 1 tablespoon espresso powder
• 6 extra-large eggs, separated
• 1 cup sugar, divided
• salt
• 6 tablespoons confectioners' sugar
• 8 ounces mascarpone
• 1 large lemon, addition lemons for garnish
1.  Preheat the oven to 325˚F; position an oven rack in the bottom third of your oven.  Use one tablespoons of the butter to grease the sides and bottom of a round, 10-inch cake pan with a removable bottom.  (I used a 10 1/4-inch springform pan.)  Line the bottom of the pan with parchment paper and butter the paper; set aside.
2.  Melt the remaining 15 tablespoons butter and the semi-sweet chocolate in a small saucepan over low heat, stirring often.  When the chocolate is melted and smooth, remove from the heat.   Divide the almonds in half.  In the bowl of a food processor, grind both halves, along with 2 tablespoons sugar each, until powdery.  Place ground almonds in a large bowl and stir in the espresso powder.  Set aside.
3.  With a mixer, beat the egg yolks until light in color and very thick.  Add 1/2 cup sugar and continue to beat for 2 minutes.  Add the melted chocolate and the almond extract, mixing well.  Stir in the ground almonds and mix until fully incorporated.
4.  In a medium bowl, beat the reserved egg whites with a pinch of salt until foamy, then add the remaining sugar and beat until stiff.  Take half of the beaten egg whites and stir into the chocolate-almond mixture until well-combined.  Repeat with the remaining egg whites.  Pour into the baking pan and place in the lower third of the oven.  Bake for 1 to 1 1/4 hours, or until the top of the cake is firm and a toothpick inserted into the cake comes out clean.  Remove from the oven and cool completely.  Unmold the cake and invert onto a serving plate.  Dust with 2 tablespoons of the confectioners' sugar.
5.  To make the lemon mascarpone:  Beat the mascarpone with the remaining confectioners' sugar.  Grate the lemon zest and add to the mixture, along with 2 (or more) teaspoons of lemon juice.  Decorate the cake with the lemon mascarpone.  NOTE:  While beating the mascarpone, I thinned it a little bit with heavy cream -- totally optional.

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