TORTA CAPRESE - THE BEST CHOCOLATE ALMOND CAKE EVER
Steps:
- Melt chocolate using a double-boiler or bain-marie method. Place a heat resistant glass bowl or a metal bowl with chocolate broken into small pieces over a pan (pot) with a boiling water in a way that the bottom of the top bowl with chocolate doesn't touch the water in the bottom pan.
- Water should continue to boil on a low heat. Occasionally stir the melting chocolate. When chocolate is completely melted - set aside.
- If you are using whole almonds, blanch almonds for 60 seconds first boiling than in cold water. Peel off the skin, quickly dry in the oven. Process in a food processor into fine grind flour.
- Ready-to-use almond flour definitely saves you some time and you can find it without a hustle at a grocery store or order online.
- NOTE: If you are using a store-bought almond flour make sure you read the ingredients. Very important. Occasionally you can come across and almond flour mix that usually has 50% almond flour 50% powdered sugar. And you can still use it for this recipe if you not need any additional powdered sugar in this case, except for 2 tbsp to beat the egg whites.
- Separate egg yolks from the egg whites. Make sure there are not egg yolk bits in the egg whites! This is the reason why I recommend separating one egg at a time over a spare bowl, so that even if one egg yolk gets broken it doesn't damage the rest of the egg whites in the bowl.
- Beat egg yolks with half of the powdered sugar until fluffy. At this stage add rum or Grand Marnier if you have it.
- In the meantime your melted chocolate has cooled down a bit and it's a perfect time to add softened butter, grated orange zest and dark (bitter) cocoa powder. Mix everything well.
- Fold in the egg yolk mix into the chocolate mix. Stir in the almond flour.
- Beat the eggs whites with remaining powdered sugar until soft peaks form (about 5 minutes starting low and slowly increasing the speed).
- If you are using a standing mixer it's a perfect time to grease your cake mold and preheat the oven to 350F.
- To prevent our cake from sticking deadly to the mold we are first greasing it with butter, then covering with some flour. Just regular all purpose flour. BUT if you are making this for someone with gluten intolerance make sure you use corn flour or other gluten-free flour instead.
- I like to use a springform baking pan but any pan with removable bottom will do.
- Now that your egg whites have a perfect soft peak consistency start gently folding them into the chocolate almond dough. One or two scoops at a time. This is very important. If you throw in all eggs white at the same time or mix to intensely they will loose their fluffy and soft consistency and make your cake.
- Carefully pour in our chocolate almond cake into prearranged pan. With a spatula level all the bumps on the surface of the cake until smooth top. Bake in the preheated oven for 30-35 minutes.
- At a 30-minute mark do a toothpick test.
- Stick in a toothpick in the middle of the cake if it comes out dry or with a few breadcrumbs - the cake is ready. And it's important to not overcook this cake so that it retains its wonderful moist texture on the inside and crusty top on the outside.
- Let the cake cool for 20-30 minutes still in the baking pan before removing it. If removed too fast there is a risk to break it.
- Dust the top with confectioners/ powdered sugar or cocoa powder.
TORTA CAPRESE
Provided by Giada De Laurentiis
Categories dessert
Time 1h25m
Yield 8 to 10 servings
Number Of Ingredients 8
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)
Provided by Food Network
Time 1h
Number Of Ingredients 10
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
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.
Provided by Daydream
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat your oven to 350F (180C).
- Grease the sides of a 9 1/2" springform pan, then line the base with non-stick baking paper.
- Chop the chocolate finely with a large knife, or process until finely chopped, but still retaining some texture.
- Using a mixer, beat the egg yolks with the sugar and vanilla extract until the mixture is pale and thick.
- With a rubber spatula, fold in the chocolate, the almonds and melted butter.
- In a clean, dry bowl, beat the egg whites until they form soft peaks.
- Fold the beaten egg whites into the chocolate mixture.
- Spoon into the prepared cake tin and bake for between 50-60 minutes, until just firm to the touch.
- Leave to cool for 20 minutes before turning out.
- To serve, dust with powdered sugar.
Nutrition Facts : Calories 484.2, Fat 38.9, SaturatedFat 14.8, Cholesterol 159.1, Sodium 178.3, Carbohydrate 27.9, Fiber 3.8, Sugar 23.1, Protein 10.2
TORTA CAPRESE CON LE NOCI (ITALIAN CHOCOLATE CAKE)
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
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
CHOCOLATE ALMOND TORTE (TORTA CAPRESE)
Steps:
- Preheat oven to 350° F. and butter a 10-inch cake pan. Line bottom of pan with a round of wax paper and butter paper.
- Melt butter and cool. In a food processor finely grind together almonds and chocolate. Separate eggs.
- In a bowl with an electric mixer beat yolks with granulated sugar until very thick and pale and beat in almond mixture and butter.
- In another bowl with cleaned beaters beat whites with a pinch salt until they just hold stiff peaks and whisk one fourth into almond mixture. Fold in remaining whites gently but thoroughly and spread batter evenly in pan.
- Bake torte in middle of oven 50 minutes, or until it begins to pull away from side of pan and a tester comes out with moist crumbs adhering. Cool torte on a rack 5 minutes and invert onto another rack. Discard wax paper and cool torte completely. Invert torte onto a plate. Torte may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
- Dust torte with confectioners' sugar and serve with whipped cream.
DECADENT CHOCOLATE TORTE
An eye-catching, four-layer cake features toffee, white chocolate, cream cheese and rich glaze.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h40m
Yield 16
Number Of Ingredients 13
Steps:
- Heat oven to 375°F (350°F for dark or nonstick pans). Line bottoms only of two 13x9-inch pans with foil or waxed paper; spray with baking spray with flour.
- In large bowl, beat eggs with electric mixer on high speed about 5 minutes or until thick and lemon colored. Add cake mix, water and oil; beat on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Place half the batter (about 2 1/2 cups) in each pan. Spread batter slightly higher in corners than at the center.
- Bake 13 to 17 minutes or until cake springs back when lightly touched in center. Run knife around edges of pans to loosen cakes if necessary. Turn each cake upside down onto clean kitchen towel each sprinkled with 1 tablespoon powdered sugar; carefully remove foil. Cool completely, about 45 minutes.
- In medium bowl, beat 3/4 cup of the whipping cream on high speed until stiff peaks form; set aside. In another medium bowl, beat cream cheese and 3 tablespoons powdered sugar on medium speed until smooth; set aside.
- In small microwavable bowl, microwave baking chips and 2 tablespoons whipping cream on High 30 seconds; stir. Microwave 15 to 30 seconds longer; stir until chips are melted. Stir melted chips into cream cheese mixture. Add whipped cream and toffee candy to mixture; stir until well blended. Cover; refrigerate at least 1 hour.
- Trim edges of cakes to make even. Cut each cake in half lengthwise. If necessary, trim top of layers to make flat surface. Place 1 cake piece on serving platter; spread with one-third of the filling (about 3/4 cup). Repeat layers twice. Top with remaining cake piece. Gently press in sides to straighten; if necessary, trim sides until even. Cover; refrigerate 30 minutes.
- In medium microwavable bowl, beat butter on medium speed until smooth. On low speed, beat in remaining glaze ingredients until well blended. Reserve 3/4 cup of the glaze for garnish; cover and let stand at room temperature about 30 minutes or until thick enough to pipe. Meanwhile, microwave remaining glaze on High about 10 seconds or until slightly warm and spreading consistency. Spread over top of torte, letting some drip down sides. Refrigerate torte about 30 minutes or until glaze is set.
- Spoon reserved 3/4 cup glaze into decorating bag fitted with small star tip. Pipe decorative border around top edges of torte. Refrigerate at least 2 hours. (Torte can be made 2 days ahead; wrap sides tightly with plastic wrap and refrigerate.) Let cake stand at room temperature 20 minutes before serving. Store covered in refrigerator.
Nutrition Facts : Calories 460, Carbohydrate 47 g, Cholesterol 125 mg, Fat 5 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 35 g, TransFat 1/2 g
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