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
- Line a 9 inch (22 cm) round cake tin with parchment paper and lightly grease. Preheat oven to 350°F (175°C).
- Combine the almond meal and salt in a large bowl and set aside.
- Place the chocolate and butter in a small bowl and heat in the microwave in 20 second increments, stirring in between, until melted.
- Pour the chocolate and butter mixture into the almond meal and stir until combined.
- Separate the eggs. Add the yolks directly to the almond mixture and place the egg whites in a separate mixing bowl.
- Using an electric mixer, beat the egg whites until frothy. Gradually add the granulated sugar and continue beating until stiff peaks form.
- Fold the egg whites into the chocolate mixture. Start with 1/3 of the egg whites and continue incorporating until fully combined.
- 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).
- 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