Torta Caprese (Italian Flourless Chocolate Cake)
User Reviews
5
Torta Caprese (Italian Flourless Chocolate Cake)
Description
This Torta Caprese recipe starts by melting dark chocolate with unsalted butter in a double boiler, creating a smooth base. The eggs are separated, with yolks beaten with sugar into a pale, creamy texture, and whites whipped stiff separately. Almonds are blanched and ground finely into flour if not using pre-ground almond flour, contributing a subtle nutty flavor and dense crumb.
The yolk and sugar mixture is combined with the almond flour, then the melted chocolate mixture is folded in. Finally, the beaten egg whites are gently incorporated, preserving airiness to lighten the dense batter. The cake is baked in a greased and floured springform pan with a removable bottom for easy release.
The result is a moist, dense chocolate cake with a rich flavor that balances chocolate intensity with nutty undertones. Dusting with powdered sugar adds a delicate finish. This dessert highlights the texture and flavor of quality chocolate and almonds without flour.
Ingredients
- 125 g dark chocolate 4.4 oz
- 185 g almonds 6.5 oz, blanched or almond flour
- 125 g butter ~1 stick, unsalted
- 3 egg at room temperature
- 125 g granulated sugar 7 tablespoons
- powdered sugar for decoration
Instructions
- Melt the butter and chocolate in a double boiler and set aside. Choose a top quality dark chocolate with a percentage of cocoa ranging from 50% to 70% maximum. The higher the percentage of cocoa, the more intense the flavor.
- Separate the yolks from the whites and let the yolks aside for the moment.
- Place the whites in a bowl and beat them up with an electric mixer or with a stand mixer until stiff. Set aside: they will be added to the torta caprese mixture at the end.
- Beat the egg yolks with the sugar until you get a fluid and pale yellow cream. It takes about 5 minutes.
- Now if you are using whole blanched almonds, you must first mince them finely and reduce them to flour.
- Add the almond flour little by little to the yolks and sugar cream and mix well.
- Then add the melted chocolate to the mixture and stir.
- Add the beaten egg whites, stirring with a wooden spoon from the bottom up.
- Grease and flour a 20 cm (8 inch) non-stick springform pan with removable bottom, then pour the torta caprese mixture.
- Level well with a spoon. Then preheat the oven to 350°F (180°C). Bake in a static oven on the middle rack for about 30 minutes. Baking times may vary from oven to oven, but be aware that torta caprese should be moist inside. So usually, for a 20 cm/8 inch baking pan, the baking time never exceeds 35 to 38 minutes.
- At the end, remove from the oven and let the cake cool in the pan for at least 30 to 40 minutes. Let it cool completely on a cooling rack so that it chills quickly without moistening the bottom of the cake.
- Sprinkle with powdered sugar and serve
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 423 kcal
% Daily Value*
| Serving | 100g | |
| Calories | 423kcal | 21% |
| Carbohydrates | 28g | 9% |
| Protein | 8g | 16% |
| Fat | 32g | 49% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 95mg | 32% |
| Sodium | 29mg | 1% |
| Potassium | 308mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 20g | 40% |
| Vitamin A | 486IU | 10% |
| Calcium | 87mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
