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RECIPE
8 INGREDIENTS12 STEPS2HR 30MIN

Torta Caprese

4.0
1 Ratings

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Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
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Torta caprese is a flourless, chocolate-almond torte originating from the Isle of Capri. Leavened only by whipped egg whites, this torte is at once light, rich and moist.
2HR 30MIN
Total Time
1HR 30MIN
Active Time

Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
GO TO BLOG

Ingredients

US / METRIC
Servings:
12
Serves 12
2 cups
Unblanched Whole Almonds
or Sliced Almonds
1 1/4 cups
1 3/4 cups
Bittersweet Chocolate , roughly chopped
2 Tbsp
Grand Marnier
(optional)
to taste
Powdered Confectioners Sugar

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Nutrition Per Serving

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CALORIES
495
FAT
38.4 g
PROTEIN
8.7 g
CARBS
30.6 g

Cooking Instructions

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Step 1
Preheat oven to 325 degrees F (160 degrees C) and set a rack on the lower or middle level.
Step 2
Butter a 9-inch springform pan. Line the bottom of the pan with a circle of parchment paper.
Step 3
Grind the Unblanched Whole Almonds (2 cup) in a food processor, in three batches, pulsing each batch with two tablespoons of the Granulated Sugar (3/8 cup) using six tablespoons in all.
Step 4
In a bowl over simmering water in the microwave, melt the Bittersweet Chocolate (8 ounce) and Unsalted Butter (1 cup) together, then set aside.
Step 5
Separate Egg (6) Yolks and Whites, and set aside.
Step 6
Beat the Egg Yolks with an electric mixer until lemon-colored, about 5 minutes. Gradually beat in Granulated Sugar (7/8 cup) (3/4 cup + 2 Tbsp).
Step 7
Add the chocolate mixture, stirring to mix well. Add the ground almonds and stir to incorporate. Add the Sea Salt Flakes (1/2 teaspoon) and Grand Marnier (2 tablespoon).
Step 8
In a clean bowl, beat the Egg Whites with the remaining quarter cup of sugar until they form firm peaks. In two additions, fold the egg whites into the chocolate mixture.
Step 9
Pour the batter into the prepared cake pan and smooth the top. Put the pan on a cookie sheet and bake for 90 minutes.
Step 10
Let cool in the pan on a wire rack for 15 minutes before removing the sides of the springform pan, then cool completely.
Step 11
When the cake has cooled, turn it upside down onto a serving plate. Peel off and discard the parchment paper. Just before serving, sift Powdered Confectioners Sugar (to taste) over the top.
Step 12
Slice and enjoy!

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Nutrition Per Serving
Calories
495
% Daily Value*
Fat
38.4 g
49%
Saturated Fat
17.8 g
89%
Trans Fat
0.0 g
--
Cholesterol
131.3 mg
44%
Carbohydrates
30.6 g
11%
Fiber
3.9 g
14%
Sugars
24.5 g
--
Protein
8.7 g
17%
Sodium
65.2 mg
3%
Vitamin D
0.5 µg
2%
Calcium
73.5 mg
6%
Iron
1.2 mg
7%
Potassium
34.3 mg
1%
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