October 1, 2016
paninigirl

9 comments

Torta Caprese

 

torta-whole

 

I am a chocoholic. There, I said it. I can’t let a day go by without a little bite or two. When planning dessert for dinner guests I’m inevitably drawn to something chocolate and this time was no exception. Even though I’ve never had the pleasure of visiting  Capri, I am well acquainted with the dessert named for this island. If you are traveling  through the region of Campania you will frequently see this on the menu. Dare I say that the next time I eat this I hope to be somewhere on the Amalfi coast…

Torta Caprese is a chocolate and almond delight. The list of ingredients is short and the technique is simple. For those who might be looking for a flourless dessert, this fits the bill. As it bakes the crust becomes crispy while the interior of the cake is moist and light, yet incredibly rich. Dust with powdered sugar and serve with freshly whipped cream. You’ll have your guests swooning.

again

 

Torta Caprese (from Food Lover’s Odyssey)

(makes one 9-inch cake)

9 ounces (255 g) good quality dark chocolate, chopped into small pieces
1 cup (225 g) butter
1/4 cup (25 g) cocoa powder
1 teaspoon almond extract
1 1/4 cup (250 g) granulated sugar
1 1/2 cups finely ground blanched and toasted almonds
6 medium-sized eggs, room temperature (If you use large eggs, use only 5 eggs in this recipe)

Preheat an oven to 310°F and line the bottom of a 9-inch spring form pan with parchment paper.

Slowly melt the chocolate and butter over a double-boiler. In a stand mixer with a whisk attachment, whisk together the melted chocolate mixture, the cocoa powder, almond extract and sugar until combined. Add the ground almonds and whisk until combined. Add the eggs one at a time, adding each egg after the first has been incorporated into the mixture.

Pour the mixture into the spring form pan. Make sure the mixture is level and smooth on top. Bake for about 50 minutes. The cake will rise a bit and then fall back on itself once it cools. The baking time varies slightly depending on your oven, but the cake should be very moist in the center and dense once it cools. Cool before serving.

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9 thoughts on “Torta Caprese

  1. hi friend…I will be making this asap…it very much sounds like the ‘volcano’ cake I make w/o apf sans the almond…i’ll let u know how it turns out, but I am sure it is going to be GREAT By the way, Rick Steves…don’t know if u know he has a series on travel to Europe and he did one on 3 cities and one was Lucca! great special if u can find it watch it…say hi to J. xxoo

  2. A favorite around here and always requested by a dear gluten intolerant friend.

  3. Mmm. I love Torta Caprese! Lately I’ve been making it ‘all’arancia’ substituting the usual Strega with orange liqueur. Ciao, Cristina

  4. Glad you discovered the joys of tort caprese. It will probably become one of your favorites to make — and eat.

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