Torta Caprese The Best Chocolate Almond Cake Ever Recipes

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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