Torta Caprese

Name: Torta Caprese
Total time: 4800 s
Yield: Serves 8 to 10 servings
Ingredients: 1 1/2 cups almond flour (150 grams); 1/2 cup sugar (100 grams); 6 oz bittersweet chocolate, chopped (170 grams); 2 tablespoons unsweetened cocoa powder (15 grams); 1 pinch salt; 1 teaspoon baking powder (4 grams); Vanilla extract or vanilla powder; 3/4 cup unsalted butter, softened (170 grams); 3 tablespoons potato starch (25 grams); 5 eggs; 1 1/2 tablespoons sugar (20 grams); Chocolate glaze

Mimma Ciccarese @mimmaree_

I love adding to my collection a recipe from the tradition of Italian pastry. Let’s head to Capri with this delicious recipe from Naples.

Mimma Ciccarese @mimmaree_

I love adding to my collection a recipe from the tradition of Italian pastry. Let’s head to Capri with this delicious recipe from Naples.

Saved

Ingredients

1 hour 20 minutes

Serves 8 to 10 servings

1 1/2 cupsalmond flour (150 grams)
1/2 cupsugar (100 grams)
6 ozbittersweet chocolate, chopped (170 grams)
2 tablespoonsunsweetened cocoa powder (15 grams)
1 pinchsalt
1 teaspoonbaking powder (4 grams)
Vanilla extract or vanilla powder
3/4 cupunsalted butter, softened (170 grams)
3 tablespoonspotato starch (25 grams)
5eggs
1 1/2 tablespoonssugar (20 grams)
Chocolate glaze
Sacher torte

Saved

Steps

1 hour 20 minutes

1

Separate the egg yolks from the egg whites. Beat the egg whites with 1 1/2 tablespoons (20 grams) of sugar until stiff peaks form.
2

Preheat the oven to 340°F (170°C). In a bowl, combine all the dry ingredients: almond flour, potato starch, cocoa powder, baking powder, chopped chocolate, and salt.
3

In another bowl, beat the butter with the sugar. While beating, add the egg yolks one at a time. Add the dry ingredients to the mixture along with a few spoonfuls of the beaten egg whites to soften the batter.
4

Gently fold in the remaining egg whites, being careful not to deflate the batter, until you have a smooth, lump-free mixture.
5

Line a 10-inch (26 cm) cake pan with parchment paper and pour in the batter. Bake for 40 minutes.
6

Fill a piping bag with the cooled chocolate glaze and cut a very small tip so a thin stream comes out.
7

Let the cake cool. Then dust with powdered sugar and drizzle with thin lines of chocolate glaze.