This rich flourless chocolate cake is named after the southern Italian island of Capri.
Preheat oven to 350 degrees. Spray springform pan with baking spray or line with parchment paper.
In a food processor, finely grind almonds. Melt chocolate and cool to room temperature.
Beat softened butter with sugar until fluffy. Beat in egg yolks, one at a time. Add almonds, melted chocolate, and cocoa powder; mix well.
In a medium bowl, beat eggs whites with a mixer on high speed until stiff peaks form. Fold in eggs whites, a couple of heaping spoonfuls at a time.
Pour batter into a pan. Bake for about 45 minutes, or until a toothpick inserted in center comes out clean. Cool in pan for 10 minutes. Transfer cake to a wire rack and cool completely. Sprinkle confectioner’s sugar over top of the cake.