Originally from the island of Capri, this flourless cake is very popular in Italy.
Originally from the island of Capri, this flourless cake is very popular in Italy.
Recipe for 4 people.
Classic (no restrictions), Gluten Free, Vegetarian
Preparation: 01:00 + cooling time
Interval: 00:30
TOOLS
1 cutting board(s), 2 bowls, 1 frying pan(es), 1 frying pan(es) (round), 1 baking tray(s) (optional), 1 colander(s) (small)
EQUIPMENT
conventional + mixer + processor (optional)
METERS
cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml
Torta Caprese ingredients (flourless chocolate cake):
– 200 g of raw almonds with peel, toasted and chopped (see preparation) (or toasted unsalted cashews)
– 150 g melted gluten-free semi-sweet chocolate
– 200 g unsalted butter + a little to grease the pan (at room temperature)
– 200 g of sugar
– 4 units of eggs – whites and yolks separated
Ingredients TO FINISH
– icing sugar to taste, for sprinkling
PREPARATION:
- Preheat the oven to 180°C.
- Prepare the almonds or cashews. A good, time-saving alternative to this recipe is to use cashew sherry. Although the classic recipe is with almonds, cashews make the preparation much simpler.
- Separate the recipe ingredients and utensils. Remove the butter from the refrigerator so that it is at room temperature. For an entire recipe use 4 portions and a 23cm diameter baking tray.
- Place a pan on the double boiler to heat it.
- Separate the eggs, place the yolks in a bowl and place the egg whites in the bowl of the mixer.
- Chop the chocolate.
- Line the baking tray with baking paper and grease it with butter.
PREPARATION:
Almonds or cashews:
- If you use almonds, remove the peel (to do this, boil them for a few minutes and once they have softened you can remove the peel).
- After removing the peel from the almonds, place them on a baking tray and cook them in a preheated oven at 180°C until they are lightly golden.
- Remove from the oven, place on a cutting board and grind, while still hot, into small pieces, without reducing it to crumbs (this operation can also be carried out using the pulse function of the processor).
- If you use cashews, also chop them into micro pieces, without reducing them to crumbs and without using sherém, as indicated in the pre-preparation.
Torta Caprese (flourless chocolate cake):
- Place the chopped chocolate in a bowl, just the right size to hold all the cake ingredients, and place it over the pan until it melts.
- Remove from the heat, add the butter and sugar and stir to combine well.
- Add the egg yolks and chopped almonds or cashews and mix again until you obtain a smooth mixture.
- Reserve.
- Using a mixer, beat the egg whites (medium peaks).
- Add the egg whites to the chocolate mixture, little at a time, mixing from bottom to top, slowly so as not to lose the lightness of the egg whites.
- Transfer the dough to the greased pan.
Torta Caprese (flourless chocolate cake) – Cooking:
- Place in the preheated oven and bake for about 25-30 minutes.
- Do the toothpick test in the center of the cake: if it is firm, but the toothpick or fork comes out wet, that is the right spot. Don’t leave out this point because the cake must be moist.
- Once you reach the desired point, remove it from the oven and let it cool.
- Unmold when cold.
FINALIZATION AND ASSEMBLY:
- When serving, place the refined sugar in a strainer.
- It is used for Torta Caprese (flourless chocolate cake) at room temperature and sprinkle with icing sugar directly on the cake.
Do you want to make this recipe? Access the shopping list, HERE.
To see this recipe for 2, 6, 8 people, Click here.
Create your personalized menu for free on Bake and gourmet cakes.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
