Torta Caprese
Torta Caprese
Named after the island of Capri in Italy, Torta caprese is a traditional Italian chocolate and almond or walnut cake
Cook Time: 1 hour + chill time

Difficulty: Medium
Serves: 10 people

INGREDIENTS


325 g of blanched almonds, roughly chopped
175 g of bittersweet chocolate, chopped
110 g butter
110 g sugar
15 ml vanilla extract
Zest of 1 lemon
6 eggs, separated
Icing sugar for sprinkling

 

 

All ingredients are available at Foodhall stores.

METHOD


  1. Preheat the oven to 180 degree C. Line a spring form pan with parchment paper. Lightly butter the paper.
  2. Chop almonds on a board so you have it coarse textures in the finished torta.
  3. In a double boiler slowly melt the chocolate and butter, and let cool slightly.
  4. To this mix, add sugar and vanilla extract. Then fold in the ground almonds and lemon zest, and mix until combined. Keep mixing and add one egg at a time.
  5. In a separate bowl beat the egg whites until they’re stiff and then gently fold them into the almond-chocolate mixture.
  6. Pour the batter into the prepared spring form pan. Bake in the middle of the oven for 50 minutes or until it begins to pull away from the side of a pan. You can test it by inserting a toothpick or a knife point. If it comes out clean or with moist crumbs, then you know it’s done.
  7. Let it cool and sprinkle the top with icing sugar. Serve with some fresh whipped cream.