Torta Caprese (Italian Flourless Chocolate Cake) Recipe
Torta Caprese is a flourless chocolate cake from the Italian island of Capri. It's rich, chocolatey, and deep, with a great texture made with ground almonds. With a sprinkling of powdered sugar or a scoop of ice cream, serve this Caprese cake.
Ingredients
- 2 and ¼ cups ground almonds (200g) aka regular almond flour US
- ¾ cup caster sugar (superfine) (140g)
- 5 oz dark chocolate (140g)
- 4 pic large eggs ,separated
- 10 tablespoons butter at room temperature (140g) plus extra for greasing
- 1 teaspoon lemon juice
- 1 pinch fine salt
- powdered sugar (icing sugar) for dusting on top
Equipment
- 8.5 inch springform cake tin
- Baking parchment
Instructions
Preparation steps
- To prepare your cake pan, cover it with parchment paper and apply a thin layer of butter to the inside edges.
- Gently and carefully separate the egg whites and yolks into two separate bowls. Next, measure out 12 cups (90g) of sugar and then an additional 12 cups (140g) of sugar, repeating this process five times in total. You will also need to add 1/2 cup (50g) of sugar to the mixture.To ensure that your oven is ready for baking, preheat it to 350 degrees Fahrenheit (180C).
To make Torta Caprese
- To start, heat up a pot of water until it reaches a slow simmer and use it to melt the chocolate in a bowl. After that, put the chocolate aside and add a pinch of salt.
- In a separate dish, beat the butter with 12 cup (90g) sugar until light and fluffy, using an electric mixer.
- Introduce the egg yolk to the butter mixture and mix it thoroughly. After that, gently fold in the ground almonds using a spatula or a wooden spoon.
- Following that, take a clean electric whisk and use it to beat the egg whites and lemon juice until they form soft peaks. Then, add 50g of sugar to the mixture bit by bit, whisking constantly until it forms stiff peaks. The egg whites should look glossy, like meringue.
- Now, carefully fold one-third of the egg whites into the chocolate mixture at a time, ensuring there are no white streaks. Be gentle and fold it slowly to avoid losing any air.
- Once the batter is ready, transfer it to a prepared cake tin and bake for 30 minutes. After baking, take the cake out of the oven and allow it to cool before removing it from the pan.
Notes
Nutrition Information:
- Carbohydrates: 16g
- Protein: 5g
- Fat: 18g
- Saturated Fat: 7g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 3g
- Trans Fat: 1g
- Cholesterol: 60mg
- Sodium: 82mg
- Potassium: 80mg
- Fiber: 2g
- Sugar: 11g
- Vitamin A: 281IU
- Vitamin C: 1mg
- Calcium: 41mg
- Iron: 2mg