Flourless Chocolate Almond Cake Torta Caprese Recipes

FLOURLESS CHOCOLATE-ALMOND CAKE (TORTA CAPRESE)

Steps:

• Preheat oven to 325ºF and set a rack on the lower or middle level. Butter a 9-inch springform pan. Line the bottom of the pan with a circle of parchment paper.
• Grind the almonds in a food processor with 1/3 cup of the sugar. (Post grinding, your almond-sugar mixture will be about 3 cups).
• In a bowl over simmering water or in the top of a double boiler or in the microwave, melt the chocolate and butter together. Set aside.
• Beat the egg yolks in a large bowl with an electric mixer until lemon-colored, about 5 minutes. Gradually beat in 2/3 cup of the sugar. Add the chocolate mixture, stirring to mix well. Add the ground almonds and stir to incorporate. Add the salt, and the 2 tablespoons of Grand Marnier, if using, and stir to combine.
• In a clean bowl, beat the egg whites with the remaining 1/4 cup sugar until they form firm peaks. In two additions, fold the egg whites into the chocolate mixture.
• Pour the batter into the prepared cake pan and smooth the top. Bake for 55 minutes to an hour or longer - a toothpick inserted in the center should come out clean or if you have an instant-read thermometer, it should register 205ºF or above.
• Let the cake cool in the pan on a wire rack for 15 minutes before removing the sides of the springform pan, then let cool completely.
• When the cake has cooled, transfer it to a serving platter. Just before serving, sift confectioners' sugar over the top.
• Optional: beat 1/2 cup heavy cream with a few tablespoons of confectioners sugar and a pinch of flaky sea salt until soft peaks form - I do this with my flat-bottomed whisk (which I love: it's the Xlarge Whipper). Taste. Add more sugar and/or salt to taste, and beat lightly again - I love whipped cream that's still soft and billowy in texture and not too sweet. Serve each slice with a dollop of whipped cream and some fresh berries, if you have them.

INSTANT POT® TORTA CAPRESE (ITALIAN FLOURLESS CHOCOLATE-ALMOND CAKE)

Steps:

• Pour 2 cups water inside a 7-quart multi-functional pressure cooker (such as Instant Pot®) and insert a trivet. Generously butter an 8-inch round cake pan.
• Combine chocolate and butter in a large microwave-safe bowl. Microwave on 800 watts for 2 minutes. Whisk and microwave for another 2 minutes. Continue whisking and cooking until chocolate and butter are completely melted. Add sugar and vigorously whisk until combined. Mix in almond flour until combined. Add egg yolks and stir until incorporated.
• Beat egg whites in the bowl of a stand mixer until soft peaks form. Fold into the chocolate mixture. Pour batter into the prepared cake pan and cover with aluminum foil. Set the pan on top of the trivet in the cooker.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Open the lid and allow the cake to cool. Remove the cake pan with tongs and let cool on a wire rack for 15 minutes. Remove cake from the pan by placing a plate on top and flipping it over. Flip it again using another plate to set it right-side up.
• Dust with powdered sugar and cocoa powder and serve.

TORTA CAPRESE (CHOCOLATE ALMOND CAKE)

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