Torta Caprese (Italian Gluten Free, Chocolate and Almond Cake)
Torta Caprese is a dark, gluten free, Italian chocolate cake made with ground almonds, from the island of Capri.
- Prep time
- 15 min
- Cook time
- 40 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
- 115 g (4 oz) dark chocolate (70%)
- 15 g (4 oz) salted butter
- 170 g (6 oz) ground almonds
- 1 tbsp cornflour ((cornstarch in the US))
- 3 medium eggs
- 115 g (4 oz) caster sugar (fine sugar)
- 2 tbsp liqueur of your choice (totally optional)
- icing sugar to decorate
Instructions
- 1
Preheat your oven to 180˚C (350˚F/160˚C Fan). Line and grease your cake pan, as required.
- 2
Break the chocolate up into little pieces and place in a bowl.
- 3
Add the butter to the bowl, and melt the chocolate and butter at 50% power in your microwave oven for 60 seconds. Stir, then another 60 seconds. Stir this until you have a smooth and shiny mix. Set aside.
- 4
Mix the almonds and cornflour.
- 5
Separate the eggs, placing the egg whites in a medium sized bowl and the egg yolks in a large bowl.
- 6
Beat the egg whites with 2 Tbsp of the sugar until stiff. Set aside.
- 7
With the same beaters, beat the egg yolks with the rest of the sugar until pale.
- 8
Add the chocolate mix and stir, using a wooden spoon or a rubber spatula, until you have a smooth mixture.
- 9
Add the ground almonds to the egg yolks, and fold it in, using the wooden spoon or a rubber spatula.
- 10
Finally, fold in the egg whites in 2 additions.
- 11
Pour into the prepared tin and bake for 35-40 minutes. Check at the 35 minute mark with a cake tester or long thin skewer. If it comes out clean, the cake is done.