Torta Caprese
Torta Caprese
Description
History: Torta Caprese is a flourless chocolate and almond cake that originated on the island of Capri. Legend has it that the cake was created by mistake when a baker forgot to add flour to the batter. Despite the mishap, the resulting cake was a delicious success.
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour a 9-inch (23cm) round cake pan.
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Melt the dark chocolate in a heatproof bowl set over a pot of simmering water, stirring until smooth. Set aside to cool slightly.
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In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
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Add the egg yolks one at a time, beating well after each addition.
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Stir in the melted chocolate, almond flour, and vanilla extract until thoroughly combined.
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In a separate bowl, beat the egg whites until stiff peaks form.
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Gently fold the beaten egg whites into the chocolate mixture until no streaks remain.
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Pour the batter into the prepared cake pan and smooth the top.
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Bake in the preheated oven for about 40-45 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
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Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
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Once cooled, dust the Torta Caprese with powdered sugar.
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Serve the Torta Caprese in slices as a decadent and gluten-free dessert.
