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Chocolate and Almond Tart Torta Caprese How to Make Torta Caprese
8 oz (220 g) semi-sweet chocolate, chopped
unsweetened chocolate powder for dusting
1 cup (220 g) butter, lukewarm
6 oz (180 g) sugar
8 eggs, separated
2-2/3 cups (220 g) almonds, finely ground
pinch of salt
powdered sugar, for finishing
1 cup (120 cc) heavy cream
8 oz (240 g) semi-sweet chocolate, chopped
Preheat oven to 400 F (200 C). On the stove, bring a saucepan half filled with water
to a boil. Then turn off the heat. Put chocolate in the double boiler over the hot
water. Stir occasionally until the chocolate melts to a fluid and smooth consistency.
Remove from heat and cool down to room temperature.
Butter a 10” inch (25 cm) round pan.
Dust with chocolate powder.
In the bowl of an electric mixer fitted with a paddle, cream the butter until soft.
Add the sugar and beat until fluffy.
Add the egg yolks one at the time, beating for a while after adding each one.
Beat in the cooled chocolate...
...then the almonds.
Beat the egg whites in a bowl with a pinch of salt until peaks form.
Fold the beaten egg whites in several batches into the chocolate mix using a large
rubber spatula and mixing with a gentle top to bottom motion.
Pour the mix into the pan...
Bake for about 15 minutes, then reduce the temperature to 350 F (175 C). Bake about
30 minutes longer until the center is cooked.
... and level the top with a flat spatula.
Run the blade of a knife along the walls of the pan to detach the cake, but do not
remove it. Place the pan on a wet towel to cool instead. Un-mold when cold. Serve
lukewarm sprinkled with powdered sugar.
As an alternative, Torta Caprese can be served with an optional chocolate icing:
Place the cream in a saucepan on medium heat until hot, but not boiling. Remove from
the stove and add the chocolate. Stir until the chocolate is fluid and smooth.
When the chocolate icing is cooler, spread it on top and on the sides of the cake.
Cool until lukewarm. Do not refrigerate, otherwise the chocolate icing will harden.
Let the cake cool to room temperature loosely covered with a kitchen cloth.
** NOTE **
Test readiness by inserting a toothpick in the center. When the cake is ready, the
toothpick will come out perfectly dry. Don’t overcook the cake, otherwise it will
loose its moisture and softness.
Torta Caprese was developed in the hotels and restaurants of the island of Capri.
It was mainly served to tourists in the island. As the Torta Caprese became popular
was later added to every menu, spreading to the restaurants of Naples. The origin
of the cake is unknown. The most credible story credits a baker of Capri. In the
1920's he was ordered a chocolate cake by a group of tourists at his bakery. During
the preparation he forgot to add the flour but the cake resulted equally gratifying.
Very easy to make Torta Caprese is soft and delicious, and also flour-less (gluten