Torta Caprese (chocolate and almond GF cake)

Name: Torta Caprese (chocolate and almond GF cake)
Total time: 3600 s
Yield: 12 servings
Cuisine: British
Ingredients: 250 g almond flour; 250 g good quality dark chocolate; 250 g unsalted butter, chopped; 225 g sugar; 6 large eggs; Powdered sugar for dusting; Whipped cream and raspberries to serve

Genna @genlato_

Bristol

My mom made this recipe for Christmas this year and it’s one of the best chocolate cakes I’ve ever eaten. So soft, almost mousse like after baking and cooling. The next day it becomes more dense and cakey (the photo is from the second day) but still unbelievably tasty.

The original recipe calls for equal weights of almond meal, butter, chocolate and sugar, but we reduced the sugar, I might reduce it even more next time. Recipe adapted from FOOD52, by Emiko.

Genna @genlato_

Bristol

The original recipe calls for equal weights of almond meal, butter, chocolate and sugar, but we reduced the sugar, I might reduce it even more next time. Recipe adapted from FOOD52, by Emiko.

Saved

Ingredients

1 hour

12 servings

250 galmond flour
250 ggood quality dark chocolate
250 gunsalted butter, chopped
225 gsugar
6large eggs
Powdered sugar for dusting
Whipped cream and raspberries to serve

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Steps

1 hour

1

Separate the egg yolks from the whites and let them come to room temperature.
2

Grease and line a 9 inch round cake tin with baking paper, preheat the oven to 160 C (320 F)
3

Chop or break up the chocolate, then melt in a double boiler (metal or glass bowl over a pot of simmering water).
4

Once fully melted, remove the bowl from heat and mix in butter, stirring to help it melt. Then add sugar and almond flour.
5

Once a bit cooled, stir in egg yolks.
6

In a separate bowl, beat the egg whites until they form soft, fluffy peaks (not stiff peaks). Then gently fold the egg whites through the chocolate batter.
7

Pour mixture into prepared baking tin, smooth the top and bake in the oven for 40 minutes, or until the top looks dry and an inserted toothpick comes out with a few moist crumbs.
8

Let cool completely before removing from the tin. Dust with powdered sugar and enjoy with whipped cream and raspberries.
9

Store in the fridge, keeps for 5 days.

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Cooksnaps

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Genna @genlato_

on December 27, 2024 17:36

Bristol

Hello! I’m Genna 👋 Born and raised in California, currently living in the UK 🇺🇸🇬🇧My home cooking is inspired by sustainable living, using whole food and high quality ingredientsn 🌱 I’ve recently started growing my own food in my garden, and I love learning about ethical and sustainable food systems! I enjoy both baking and cooking, and will always take on a challenge to adapt recipes to different dietary requirements or preferences.