Torta Caprese is another classic of the Italian cuisine. Many attributes its origins to a pastry chef from the island of Capri who was baking a cake for Al Capone and mistakenly forgot to add flour to the mix but surprisingly ended up with a delicious cake. Several are the recipes variations; some use melted chocolate, some cocoa powder, some use more or less butter and sugar. Here I propose my version, which is also gluten free, and I can guarantee you will not be disappointed. Just follow this simple instructions.
– 8.8 oz almond flour (250g)
– 7 oz granulated sugar (200g)
– 2.1 oz cocoa powder (60g)
– 7 oz melted and cooled butter (200g)
– 6 large eggs
– 0.3 oz baking powder (1/2 bag or 8g of Lievito Paneangeli o Angelini)
– 1 espresso cup of Amaretto liquor (Disaronno, Mandorla Amara or Rum)
– a pinch of salt
– confectioner sugar for the final decoration (optional)
Preheat the oven to 350F (180C). Separate the yolks from the whites and place the whites in a large bowl where you will whip them. In a large mixing bowl place the egg yolks with the melted butted and mix until you have a soft cream. Add the sugar and once combined add the cocoa powder.
Add a pinch of salt to the egg whites and whip till firm; adding the salt will ease the process.
Combine the almonds and the baking powder to the chocolate mixture you previously prepared and combine well. Now you can add the whipped egg whites with a spoon with delicate movements from the bottom to the top not to “deflate” the egg whites you just whipped. This will add air to the mixture allowing the cake to rise.
Bake at 350F (180C) for about 40 min on the middle tray of the oven. Let it cool completely before decorating.
You will have a soft and delicious rich almond chocolate cake. This is also a perfect dessert for the Holidays to enjoy with a glass of dessert wine such as Passito di Pantelleria, Disaronno, Vin Santo, or simply a glass or milk.
I hope you will make it too. Dont’t forget to leave a comment and stay tuned for the next recipe!