Yesterday I made this cake—super easy and delicious. The original recipe, torta caprese, which inspired this version, calls for beating the egg yolks separately and whipping the egg whites until stiff, then decorating the cooled cake with powdered sugar. But I tend to be pretty practical in the kitchen, and yesterday I was in a bit of a hurry, so I just beat the eggs with the milk. I added grated lemon zest for a citrusy touch. I used 80% dark chocolate to balance the sweetness of the almond flour. So good! You can enjoy it with tea or coffee as a snack, or serve it with whipped cream or vanilla ice cream for dessert at a special lunch or dinner.