Torta Caprese

An amazingly delicious flour-less, gluten free cake which my family loves. It’s such a treat for them when I make it. There are many recipes online and I tried a couple of versions with the main difference was in using the eggs, split into whites and yolks or whole. The below recipe is the one that worked for me and is the original traditional recipe for this famous decadent Italian cake named after the island of Capri. Enjoy…

Yield: Serves 8 Prep Time: 10 mins

1491785_10201590224931850_1850940542_nCook Time: 50 mins

Ingredients:

200g (7 Ounces) Dark Chocolate
4 Large Eggs, Separated
250g (1 1/4 Cups) Granulated Sugar
1 Teaspoon Vanilla Extract
250g (1 1/4 Cups) Ground Almonds
200g (7 Ounces) Butter, Melted & Cooled
Topping:
Powdered Sugar
or Cocoa Powder
or Sweetened Whip Cream & Lightly Toasted Almond Slices

Directions:

Preheat oven to 350 Degrees F. and lightly grease a 9 inch spring form pan.
In a food processor, process the chocolate until fine.
Beat the egg yolks with the sugar and vanilla extract until pale and thick.
Fold the chocolate, butter and almonds into the egg yolk mixture.
Use a clean bowl to beat the egg whites until they form soft peaks, then fold these into the chocolate almond mixture.
Pour the batter into your prepared pan, and bake for about 50 minutes or until set.
Cool 20 minutes, then remove from the tin.
Allow to cool to room temperature, then dust the top with powdered sugar or cocoa.

 

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