Torta Caprese - OLIVES & OKRA

Preheat the oven to 350 degrees Fahrenheit. Spray the springform pan with baking spray or line it with parchment paper.
In a food processor, finely grind the almonds. Melt the chocolate and allow it to cool to room temperature.
Beat the softened butter with the sugar until fluffy. Add the egg yolks one at a time, mixing well after each addition. Stir in the almonds, melted chocolate, and cocoa powder.
In a medium bowl, beat the egg whites with a mixer on high speed until stiff peaks form. Gently fold in the egg whites, a couple of heaping spoonfuls at a time.
Pour the batter into the prepared pan. Bake for about 45 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Finally, sprinkle confectioner’s sugar over the top of the cake.