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slice of torta caprese

Torta Caprese Recipe


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5 from 1 review

  • Author: Brit Kapustina
  • Total Time: 50 minutes
  • Yield: 12
  • Diet: Gluten Free

Description

This rich and decadent Torta Caprese is packed with chocolate flavor, incredibly soft and gluten free!


Ingredients

  • 2 1/4 cups (250 grams) almond meal (also called unblanched almond flour)
  • 1/4 teaspoon kosher salt
  • 8 ounces (225 grams) 60-70% dark chocolate, finely chopped
  • 12 tablespoons (170 grams) unsalted butter, cut into small cubes
  • 5 large eggs
  • 3/4 cup (150 grams) granulated sugar
  • powdered sugar for dusting

Instructions

  1. Line a 9 inch (22 cm) round cake tin with parchment paper and lightly grease. Preheat oven to 350°F (175°C).
  2. Combine the almond meal and salt in a large bowl and set aside.
  3. Place the chocolate and butter in a small bowl and heat in the microwave in 20 second increments, stirring in between, until melted.
  4. Pour the chocolate and butter mixture into the almond meal and stir until combined.
  5. Separate the eggs. Add the yolks directly to the almond mixture and place the egg whites in a separate mixing bowl.
  6. Using an electric mixer, beat the egg whites until frothy. Gradually add the granulated sugar and continue beating until stiff peaks form.
  7. Fold the egg whites into the chocolate mixture. Start with 1/3 of the egg whites and continue incorporating until fully combined.
  8. Pour the batter into the prepared cake tin and bake for 35-40 minutes. The cake is ready when the top is dry and an inserted toothpick comes out mostly clean (a few dry crumbs is okay).
  9. Let the cake cool for 30 minutes, then turn out upside down onto a serving platter and dust with powdered sugar.

Notes

Storage: Torta Caprese can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian