Chocolate Torta Caprese

“From the Isle of Capri, this flourless cake is moist and deliciously chocolatey. Can be served dusted with powdered sugar, or with raspberry sauce and a dollop of cream. For a special dinner party, I offer Whisky Oranges with Honey Cream (recipe #113108) alongside.”
READY IN:
1hr 20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 7 ounces best quality bittersweet dark chocolate or 7 ounces semisweet chocolate
  • 4 eggs, separated
  • 6 ounces superfine sugar
  • 1 teaspoon vanilla extract
  • 9 ounces ground almonds (almond meal)
  • 7 ounces butter, melted and cooled until tepid
  • powdered sugar, to finish

Directions

  1. Preheat your oven to 350F (180C).
  2. Grease the sides of a 9 1/2" springform pan, then line the base with non-stick baking paper.
  3. Chop the chocolate finely with a large knife, or process until finely chopped, but still retaining some texture.
  4. Using a mixer, beat the egg yolks with the sugar and vanilla extract until the mixture is pale and thick.
  5. With a rubber spatula, fold in the chocolate, the almonds and melted butter.
  6. In a clean, dry bowl, beat the egg whites until they form soft peaks.
  7. Fold the beaten egg whites into the chocolate mixture.
  8. Spoon into the prepared cake tin and bake for between 50-60 minutes, until just firm to the touch.
  9. Leave to cool for 20 minutes before turning out.
  10. To serve, dust with powdered sugar.

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