Torta Caprese is a beautiful chocolate, and gluten-free, cake straight from the island of Capri. Easy to make, with a fudgy and soft centre.
Ingredients 6
For The Cake
To Serve
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Method 9
Preheat the over at 160C degrees and line or grease a spring form cake tin approx. 23cm.
Bring a small saucepan of water to the boil, place a heatproof bowl on top. Put the in and gently mix to melt.
When melted, remove the bowl from the heat, add the and with a spatula, stir until completely melted through.
Add the and and combine to form a uniform batter.
Allow the batter to cool a little. Seperate the and the egg whites into two seperate bowls. Then add the 3 egg yolks to the batter and combine well. If the mixture is too hot it will scramble the yolks.
In a separate bowl beat the , with a hand mixer, until they reach a soft peak.
Fold the beaten into the chocolate batter a bit at the time, making sure to incorporate as much air as possible.
Pour the batter into the cake tin and bake for 30-40 minutes or until when a skewer insert in the middle comes out clean.
Let it cool, and then dust the top with icing sugar before serving.
