Italian Torta Caprese Cake
This rich, flourless chocolate almond cake, known as Torta Caprese, originates from Italy's Capri island. It's naturally gluten-free and an indulgent treat.
Ingredients
- 8 ounces dark chocolate
- 1 3/4 cup walnuts unblanched
- 1 cup unsalted butter room temperature
- 1 cup granulated white sugar
- 5 eggs separated
- 3 tablespoon Amaretto optional
- 1 pinch salt
- cocoa powder for dusting
Instructions
- Preheat your oven to 320°F (160°C). Butter an 8 or 9 inch springform pan, and line the bottom with parchment paper for easy release.
- Melt the dark chocolate gently over simmering water until smooth. Allow it to cool slightly to avoid cooking the eggs.
- In a food processor, grind the walnuts until they have the texture of coarse cornmeal.
- Using a stand mixer, beat the butter with half a cup of sugar until light and fluffy.
- Add egg yolks one at a time to the butter mixture, ensuring each is incorporated fully before adding the next.
- Stir in the melted chocolate, Amaretto, ground walnuts, and salt into the mixture.
- Clean the mixer bowl and whisk the egg whites until they reach soft peaks, then gradually add the remaining sugar, whisking to firm peaks.
- Gently fold one-third of the egg whites into the almond mixture to lighten it, then carefully fold in the rest until fully combined.
- Pour the batter into the prepared pan and bake for 50-55 minutes, or until a skewer comes out with moist crumbs attached.
- Let the cake cool in the pan. Once cool, run a knife around the edge, remove the ring, and dust with cocoa powder before serving.
Notes
This rich, flourless dessert brings the authentic taste of Capri to your table. Try swapping almonds for walnuts for a different texture and flavor.