Torta Caprese Recipe is a delicious flourless cake loaded with chocolate and almonds for an unbelievably rich decadent dessert.
Servings: 12
Prep Time: 25 minutesminutes
Cook Time: 40 minutesminutes
Cooling Time: 1 hourhour
Total Time: 1 hourhour5 minutesminutes
Ingredients
6eggs, eggs and whites separated
225gramsor 8 ounces of sugar
280gramsor 10 ounces bittersweet chocolate
280gramsor 10 ounces softened unsalted butter
340gramssuper-fine almond flour
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
Make-Ahead: You can make this cake up to 1 day ahead of time.How to Store: Cover and keep it in the refrigerator for up to 5 days. This will freeze covered for up to 3 months. Thaw it in the refrigerator for 1 day before slicing and serving.How to Serve: Pull the cake out and let it sit for 1 hour at room temperature before serving.If you like a sweet cake, you can use milk chocolate instead.You will need a springform pan for this recipe.