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Torta Caprese
An authentic Torta Caprese, a rich, dense, and fudgy flourless chocolate cake from the island of Capri, made with dark chocolate and almond flour. It's naturally gluten-free and incredibly decadent.
🧂 Ingrédients
- 200 g Dark chocolate(Use good quality chocolate with at least 60-70% cocoa solids for best flavor.)
- 150 g Unsalted butter(Cut into cubes for easier melting.)
- 150 g Granulated sugar
- 4 Large eggs(At room temperature for better volume when whisked.)
- 150 g Almond flour(Finely ground almond flour is preferred for a smoother texture.)
- for dusting Powdered sugar(Optional, for finishing the cake.)
👨🍳 Instructions
- 1
Preheat your oven to 180°C (350°F). Grease and flour (or line with parchment paper) a 20-23 cm (8-9 inch) round cake pan.
⏱️ 5 minutes - 2
Melt the dark chocolate and butter together. You can do this gently in a double boiler (a heatproof bowl set over a saucepan of simmering water, ensuring the bowl doesn't touch the water) or in the microwave in 30-second intervals, stirring between each, until smooth and glossy. Set aside to cool slightly.
⏱️ 10 minutes - 3
In a large bowl, whisk the eggs and granulated sugar together. Continue whisking vigorously (by hand or with an electric mixer on medium-high speed) until the mixture is pale, thick, and has increased significantly in volume, forming ribbons when the whisk is lifted. This will take about 5-7 minutes.
⏱️ 7 minutes - 4
Gently fold the slightly cooled chocolate-butter mixture into the egg-sugar mixture using a spatula until just combined. Be careful not to deflate the airy egg mixture too much.
⏱️ 3 minutes - 5
Add the almond flour to the bowl and fold it in gently until no dry streaks remain. The batter will be thick and fudgy.
⏱️ 3 minutes - 6
Pour the batter into the prepared cake pan and spread it evenly. Bake in the preheated oven for 30-35 minutes. The cake should be set around the edges, and the center should still be slightly moist and fudgy. A toothpick inserted into the center should come out with moist crumbs attached, not wet batter.
⏱️ 30-35 minutes - 7
Let the cake cool in the pan for about 15-20 minutes before carefully inverting it onto a wire rack to cool completely. Dust with powdered sugar just before serving, if desired.
⏱️ 20 minutes (cooling)
💡 Conseils de pro
- ✓For the most authentic texture, slightly underbaking is key to achieving that desirable fudgy center.
- ✓This cake is naturally flourless, making it a perfect gluten-free indulgence.
- ✓Torta Caprese originates from the beautiful island of Capri in Italy.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add the zest of one lemon to the batter for a bright citrus note.
- Substitute white chocolate for dark chocolate for a sweeter, creamier version (adjust sugar if needed).