Torta Caprese Recipe (Chocolate Almond Flourless Cake)
This Torta Caprese is a flourless cake that's rich, fudgy, and utterly irresistible!
Servings: 8 servings
Ingredients
- 6 pieces eggs separate yolks and whites
- 225 grams sugar
- 280 grams bittersweet chocolate high-quality
- 280 grams unsalted butter softened
- 340 grams super-fine almond flour
- powdered sugar for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease the 9-inch round cake pan and line the bottom with parchment paper.
- In a double boiler, melt the bittersweet chocolate and unsalted butter together until smooth.
- Whisk together the egg yolks and sugar until pale and creamy.
- Gently fold the melted chocolate mixture into the egg yolk and sugar mixture.
- Carefully fold in the super-fine almond flour until just combined.
- Whip the egg whites in a separate bowl until stiff peaks form.
- Gently fold the whipped egg whites into the chocolate mixture in three additions.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes until set and slightly cracked on top.
- Cool the cake in the pan for 15 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before slicing and serving.
Equipment
- Mixing bowls
- Double boiler or microwave-safe bowl
- Electric Mixer
- 9-inch round cake pan
- Parchment Paper
Notes
- Use high-quality bittersweet chocolate for a richer flavor.
- Ensure egg whites are free of yolk for proper whipping.
- Cool the cake completely before slicing for clean cuts.
- Consider adding fresh berries or ice cream as a serving suggestion.