Caprese Cake Recipe Torta Caprese

TORTA CAPRESE CON LE NOCI (ITALIAN CHOCOLATE CAKE)

Torta Caprese con le Noci (Italian Chocolate Cake) image

This is a famous Italian chocolate cake originally from Capri but popular throughout Southern Italy, where every family has its own recipe. It's a rich, dense chocolate cake that's made either with ground almonds or walnuts. Walnuts are used here, but you can substitute them with the same weight of ground almonds, if desired. Dust with confectioners' sugar before serving.

Provided by Alemarsi

Categories World Cuisine Recipes European Italian

Time 55m

Yield 8

Number Of Ingredients 9

Ingredients

3 eggs, separated
1 (4 ounce) bar dark chocolate, chopped
½ cup white sugar
2 tablespoons white sugar
½ cup butter
1 tablespoon butter
1 cup ground walnuts
⅓ cup all-purpose flour
1 tablespoon baking powder

Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9-inch round cake pan.
Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form.
Beat egg yolks lightly in a separate bowl.
Heat chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides, until melted, about 5 minutes. Remove from heat.
Combine 1/2 cup plus 2 tablespoons sugar and 1/2 cup plus 1 tablespoon butter in a large bowl; beat with an electric mixer until creamy. Stir in egg yolks, melted chocolate, walnuts, flour, and baking powder until smooth. Fold egg whites gently into the batter.
Pour batter into the prepared cake pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool completely before serving.

Nutrition Facts : Calories 361.3 calories, Carbohydrate 29.9 g, Cholesterol 104.8 mg, Fat 25.9 g, Fiber 1.7 g, Protein 5.3 g, SaturatedFat 10.1 g, Sodium 302.2 mg, Sugar 22.7 g

TORTA CAPRESE

Torta Caprese image

Provided by Giada De Laurentiis

Categories dessert

Time 1h25m

Yield 8 to 10 servings

Number Of Ingredients 8

Ingredients

1 1/2 cups (63%) bittersweet chocolate chips
2 sticks (1 cup) unsalted butter, plus more for the pan
5 large eggs, separated
1/4 teaspoon kosher salt
1 cup granulated sugar
1 1/2 cups almond flour
1 teaspoon pure vanilla extract
Confectioners' sugar, for dusting

Steps:

Place the chocolate and butter in the top of a double boiler and melt until smooth. Cool slightly, until just warm to the touch.
Preheat the oven to 350 degrees F. Butter the inside of a 9-inch springform pan.
Place the egg whites in a medium bowl with the salt. Place the yolks in a slightly larger bowl with the granulated sugar. Using a handheld mixer, beat the whites on medium speed until stiff peaks form, about 2 minutes. Then beat the egg yolks on medium speed until light, pale and fluffy, about 1 1/2 minutes. Using a rubber spatula, stir the chocolate mixture, almond flour and vanilla into the yolks. In 2 batches, fold the whipped whites into the chocolate base. Pour the mixture into the prepared pan and bake until puffed and beginning to crack on top, about 40 minutes. Cool completely on a wire rack.
When cool, run a thin knife around the edge of the pan to release the cake. Remove the outside ring and dust the top with confectioners' sugar.

TORTA CAPRESE (CHOCOLATE ALMOND CAKE)

Torta Caprese (Chocolate Almond Cake) image

Provided by Food Network

Time 1h

Number Of Ingredients 10

Ingredients

6 ounces bittersweet chocolate (Callebaut), grated fine
5 ounces finely ground blanched almonds
2 tablespoons Cognac or brandy
1 1/2 tablespoons potato starch
1/2 teaspoon ground cinnamon
A pinch of salt
Sifted confectioner's sugar for garnish
2 sticks (1 cup) unsalted butter, softened
1/2 pound sugar
5 large eggs, separated

Steps:

Preheat the oven to 350 degrees F. Line a 9-inch springform cake pan with foil.
In a bowl with an electric mixer cream the butter with all but 1/4 cup of the sugar and beat until light and fluffy. Add the egg yolks, one at a time, and beat the mixture until combined well. Stir in the chocolate, almonds, cognac, potato starch, cinnamon and salt.
In a bowl with an electric mixer beat the egg whites until they are foamy. Add the remaining sugar, a little at a time, and beat the whites until they form soft peaks. Stir 1/4 of the whites into the batter and fold in the remaining whites gently but thoroughly.
Pour the batter into the prepared pan and bake for 40 minutes, or until puffed and still slightly loose in the center Transfer to a rack to cool completely.
To unmold: release the sides from the pan and peel back foil. Invert cake onto a plate and carefully peel off foil from bottom of cake. Invert cake onto a serving plate and dust top with confectioner's sugar.
Suggested Wine: Limoncello

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