Torta Caprese
Torta Caprese is a rich, flourless chocolate cake from the enchanting island of Capri. Made with dark chocolate and almonds, it offers an intensely satisfying experience for chocolate lovers. Naturally gluten-free, it suits various dietary needs while delivering a decadent texture and nutty flavor.
Prep time: 15 minutesCook time: 45 minutesServes: 8
Ingredients
1 cup unsalted butter
1 cup granulated sugar
8 oz dark chocolate
1 3/4 cups almond flour
5 large eggs, separated
1/4 tsp salt
1 tsp vanilla extract
Powdered sugar for dusting
Instructions
1. Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.
2. Melt the butter and dark chocolate together in a heatproof bowl set over simmering water, stirring until smooth.
3. In a large bowl, whisk together the egg yolks and sugar until pale and thick.
4. Fold the melted chocolate mixture and vanilla extract into the yolk mixture.
5. Add the almond flour and salt, folding until fully combined.
6. In another bowl, beat the egg whites until stiff peaks form.
7. Gently fold the egg whites into the chocolate mixture in three batches, maintaining as much air as possible.
8. Pour the batter into the prepared pan and smooth the top.
9. Bake for 40-45 minutes, or until the top is set and a toothpick comes out with moist crumbs.
10. Cool in the pan for 10 minutes, then remove the sides of the springform pan and let cool completely.
11. Dust with powdered sugar before serving.
Storage
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Reheating
To reheat, warm slices gently in the microwave for 10-15 seconds.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
