Torta Caprese Chocolate Almond Cake Recipes

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

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

Instant Pot® Torta Caprese (Italian Flourless Chocolate-Almond Cake) image

This Italian cake called "Torta Caprese" comes from the island of Capri. It is a moist, dense, fudge-like chocolate cake served at tea time on the Amalfi Coast. Typically made in the oven, making it in an electric pressure cooker keeps it moist without risk of drying out.

Provided by Buckwheat Queen

Categories Desserts Nut Dessert Recipes Almond Dessert Recipes

Time 1h25m

Yield 10

Number Of Ingredients 7

Ingredients

4 ½ ounces semisweet chocolate (such as Baker's®), chopped
½ cup unsalted butter
½ cup white sugar
1 ⅜ cups almond flour
3 large eggs, separated, divided
1 tablespoon powdered sugar
1 tablespoon unsweetened cocoa powder

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.

Nutrition Facts : Calories 308.5 calories, Carbohydrate 22 g, Cholesterol 80.2 mg, Fat 23.3 g, Fiber 2.9 g, Protein 6.6 g, SaturatedFat 9.3 g, Sodium 86.5 mg, Sugar 17.8 g

CHOCOLATE ALMOND TORTE (TORTA CAPRESE)

Chocolate Almond Torte (Torta Caprese) image

Categories Cake Chocolate Egg Nut Dessert Bake Almond Party Gourmet

Yield Makes 1 torte

Number Of Ingredients 7

Ingredients

1 3/4 sticks (7/8 cup) unsalted butter
7 ounces (1 1/4 cups) blanched whole almonds
6 ounces fine-quality bittersweet chocolate (not unsweetened)
4 large eggs
1 cup granulated sugar
Garnish: confectioners' sugar
Accompaniment: whipped cream

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.

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