Torta Caprese Recipe (Chocolate Almond Flourless Cake)
User Reviews
5
Torta Caprese Recipe (Chocolate Almond Flourless Cake)
Description
This chocolate almond flourless cake begins by whipping egg whites with half the sugar until stiff peaks form, creating a meringue base that ensures the cake’s lightness. Separately, butter and remaining sugar are whipped until fluffy, then egg yolks, almond flour, and melted bittersweet chocolate are folded into this mixture. The chilled meringue is gently folded last to maintain airiness.
The batter is baked in a prepared 10-inch springform pan at 350°F for about 40 to 42 minutes, producing a rich cake with a delicate crumb. The cake is cooled completely before dusting with powdered sugar to finish. Its flavor is characterized by the bittersweet chocolate balanced by the almond flour's nutty taste and the light texture from the meringue.
This cake requires a springform pan for ease of removal and can be made up to one day ahead. It keeps refrigerated for up to five days or frozen for up to three months and is best served at room temperature after resting for an hour.
Ingredients
- 6 egg eggs and whites separated
- 225 grams sugar or 8 ounces
- 280 grams bittersweet chocolate or 10 ounces
- 280 grams unsalted butter softened, or 10 ounces
- 340 grams almond flour super-fine
- powdered sugar for garnish
Instructions
- Preheat the oven to 350°.
- Add the egg whites and ½ of the sugar to a stand mixer with the whisk attachment and whip on high speed until stiff peaks are formed, about 6 to 7 minutes. Chill in the refrigerator.
- Put the chocolate into a glass or metal bowl and cook over a double boiler until completely melted. Set aside.
- Add the butter and remaining sugar to a stand mixer with the whisk attachment and whisk on high speed until light and fluffy, about 5 minutes.
- Add 1 egg yolk at a time to the mixer until combined until all the eggs have been incorporated.
- Remove the bowl from the stand mixer and fold in the almond flour until combined, then fold in the chocolate until combined.
- Lastly, fold in the chilled meringue until combined.
- Prepare a 10” springform pan with butter and cocoa powder.
- Pour the batter into the prepared pan and bake at 350° for 40 to 42 minutes.
- Cool completely and dust with powdered sugar.
Notes
- This cake can be made a day in advance and stored covered in the refrigerator for up to 5 days.
- It freezes well when covered, and should be thawed in the refrigerator for a day before serving.
- Let the cake sit at room temperature for 1 hour before slicing to improve texture.
- Milk chocolate can be substituted for bittersweet if a sweeter cake is preferred.
- A 10-inch springform pan is necessary for this recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 567 kcal
% Daily Value*
| Calories | 567kcal | 28% |
| Carbohydrates | 37g | 12% |
| Protein | 10g | 20% |
| Fat | 44g | 68% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 133mg | 44% |
| Sodium | 36mg | 2% |
| Potassium | 168mg | 4% |
| Fiber | 5g | 20% |
| Sugar | 28g | 56% |
| Vitamin A | 714IU | 14% |
| Calcium | 92mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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