ISLAND OF CAPRI CAKE

TORTA CAPRESE.

1 Pkg. (250 gr.) Ora Saiwa cookies (butter cookies or animal crackers)

200 gr. shelled almonds (blanche in hot water to remove skins)

200 gr. butter

250 gr. sugar

200 gr. chocolate fondente (bitter)

6 eggs

1 tsp, vanilla

1 liqueur glass of strega

Powdered sugar to garnish

Blend cookies in blender until crumbled very fine. After crumbling do the same with the almonds.

Melt butter in double boiler, let cool. In another double boiler melt chocolate with 3-4 tablespoons of milk and let cool. Separate egg whites from yolks. Beat egg whites until stiff. With electric mixer, work sugar into the yolks, for 3-5 mins, beat until soft and spongy. Then add butter, chocolate, almonds, cookies, vanilla and liqueur. Beat again for another 3-5 mins. After fold in egg whites, and blend well.

Then place in a buttered 10" pan. Let bake at 325 degrees for 30-40 minutes. Prick with toothpick to see if done. Let cake cool and garnish with powdered sugar. Serves 8-10.

Notes: 30 grams equals aproximately 1 U.S. Ounce or 454 grams equals aproximately 1 U.S. pound.