Torta Caprese (Italian Flourless Chocolate Cake)
Torta caprese is a delicious light Italian flourless chocolate cake. Made from just 5 ingredients, this gluten free chocolate cake is delicious enjoyed with coffee or for afternoon tea, or served for dessert.
Equipment
- 20 cm (8 inch) round springform tin (with a removable base)
Ingredients
- 125g (½ c) unsalted butter
- 125g (4.4 oz) dark chocolate
- 125g (½ c plus a tablespoon) granulated sugar
- 125g (1 ¼ c) almond meal (ground almonds / almond flour)
- 3 eggs seperated
Instructions
- Preheat the oven to 160˚C fan / 180℃ / 320˚F convection / 356 ℉.
- Line a 20cm/8 inch round tin with baking paper
- Melt the butter with the chocolate in a ban marie/double boiler (a bowl set over a pan of barely simmering water, the bowl shouldn't touch the water). Take the bowl off the heat and leave to cool slightly.
- In a roomy mixing bowl whisk the egg whites with 1 tablespoon of the sugar until stiff.
- In another bowl, with the same whisk (no need to wash it after whisking the egg whites), whisk the egg yolks with the sugar until pale and fluffy.
- Carefully mix the almond flour and cooled melted chocolate mixture into the egg yolks, then fold in the egg whites.
- Spoon into the prepared tin and bake in the oven for 35-40 minutes, until a skewer inserted in the centre comes out only with a few crumbs attached.
- Cool completely in the tin.
- Turn out then dust with icing sugar to serve
Video
Notes
For the best results, I recommend you use kitchen scales and weigh the ingredients, rather than use cups for this recipe.
Almond meal - also known as ground almonds un the UK, or almond flour in the US.
Chocolate - use a good quality dark chocolate with at least 70% cocoa content.
Granulated sugar - white sugar.
Eggs - size large eggs. Use room temperature eggs for the best results.
Butter - I recommend using unsalted butter to make this cake recipe.
Separating the eggs: don't get any egg yolk in with the whites, as this will stop them from whisking to stiff peaks. I use 3 bowls when separating eggs: I break the egg and seperate it over one bowl to capture the egg white, then put the yolk into another bowl. I then tip the clean egg white into the whisking bowl and repeat. This way, if I get egg yolk into a white, then I don't have to start over again and waste alot of eggs.
Do not overcook the cake: it will make the cake dry.
Leave the cake to cool in the tin: if you try to turn it out when hot then you risk it breaking, as it is very fragile when warm.
Missing an Egg white: I don't expect you to miss an egg white out of the recipe, but I did on one occasion when I was testing the cake and I was chasing my toddler to get off the cat. I put the cake in the oven and was cleaning up, when I discovered one egg white left in a bowl. The cake rose, and still tasted delicious and fudgy; however it didn't cut as neatly and was slightly more crumbly. But, I wanted to mention this as if you happen to do the same thing - it is not a complete disaster! ;)
Nutrition
Calories: 252kcalCarbohydrates: 17gProtein: 4gFat: 19gSaturated Fat: 9gCholesterol: 64mgSodium: 19mgPotassium: 90mgFiber: 2gSugar: 13gVitamin A: 320IUCalcium: 38mgIron: 2mg
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