28 Nov Torta Caprese
The Torta Caprese, as suggests the name, is a delight of chocolate and almonds typical of the island of Capri, near Naples.
The Torta Caprese is a low cake of dark chocolate and almonds, crunchy outside and soft inside.
The origin seems casual: the chef forgot to put the flour in a cake with almonds. A fatal mistake, which, however, has created one of the most popular desserts
Torta Caprese Recipe
- Almond 200 grams
- dark chocolate150
- butter 200 grams
- sugar 180 grams
- 4 eggs
Cream the butter with 140g of sugar and a pinch then add the egg yolks one at a time and mix well.
Broken up the chocolate into smaller pieces.and melt it.
I melt the chocolate with a method that we called “ bagno maria” In this method, the chocolate is either broken, grated, or cut in pieces, melted over hot, simmering water, in a double boiler. A double boiler is a specialized set of pans consisting of a saucepan that holds hot water, and a bowl that fits securely over the saucepan. Chocolate is placed in the top bowl and allowed to melt over gentle, indirect heat. If you don’t own a double boiler, any metal or glass bowl that fits snugly over the top of a saucepan can be used.
Chop the almonds in a blender and mix the two ingredients with the butter cream.
Beat egg whites in a medium bowl with electric beaters until soft peaks form. Using a large metal spoon, gently fold eggwhites into the mixture.
Put the mixture into a springform pan with a diameter of 20 cm, covered with parchment paper, and cook it in a preheated oven at 180 degrees for about 45 minutes.
Serve dusted with powdered sugar