Torta Caprese
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
125 g almond meal
125 g dark chocolate, 70%
125 g butter, unsalted, cut into very small pieces
125 g sugar
3 eggs, yolks and whites separated
To Serve
icing sugar, for decoration, optional
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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.
Helpful tips
What type of chocolate is best to use for Torta Caprese?
Why do I need to separate the eggs and beat the whites separately?
How do I know when to stop folding the egg whites into the batter?
Will the cake rise much during baking?
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Notes
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