AI-generated
Torta caprese — Italian chocolate almond cake
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Source: https://recipheon.com/en/recipes/desserts/torta-caprese-italian-chocolate-almond-cake
About this recipe
Torta caprese is an Italian cake made with dark chocolate and ground almonds, with a moist, dense center. Finely ground blanched almonds replace flour, while whipped egg whites lighten the batter. The chocolate and butter should be lukewarm before you combine them with the eggs; fold in the whites gently to preserve their airiness. Bake until the center is set, with moist crumbs on a toothpick, not a liquid interior. A thin, slightly cracked crust and a little sinking during cooling suit this texture. Allow about 3 hours and 15 minutes for preparation, baking, and complete cooling. Dust with powdered sugar only once the cake is cold, when it is easier to cut into even slices.
Ingredients
For the cake and finishing
200 g finely ground blanched almonds, without additives
200 g dark chocolate with 70% cocoa, without filling
200 g unsalted butter with 82% fat — 190 g for the cake and 10 g for the pan
160 g fine white sugar — 100 g for the yolks and 60 g for the whites
4 raw whole eggs, size M, about 200 g without shells
1 g fine salt
10 g powdered sugar for dusting
Steps
Preheat a conventional oven (no fan) to 170°C. Prepare a springform pan 22 cm in diameter and at least 5 cm tall: line the base with parchment paper and grease the paper and sides with 10 g butter. Separate all the eggs; put the whites in a clean, dry bowl without any traces of fat or yolk.
Put the broken pieces of dark chocolate with 70% cocoa and without filling and 190 g butter in a small, heavy-bottomed saucepan. Heat over the lowest heat for about 5 minutes, stirring constantly, until smooth; do not let it boil. When only small pieces of chocolate remain, remove the saucepan from the heat and stir to melt them in the warm mixture. Set aside until lukewarm while you prepare the yolks.
Beat the yolks with 100 g fine sugar and the salt for about 5 minutes, until pale and thick. Add the lukewarm chocolate mixture and mix until combined. Add the finely ground blanched almonds and stir with a spatula; the batter will be thick.
Using clean, dry mixer beaters, whip the egg whites to soft peaks. Gradually add the remaining 60 g sugar and beat until glossy, with peaks that hold their shape and bend slightly at the tips. Stop the mixer before the whites become dry and clumpy.
AI-generated Stir about one third of the whipped whites into the chocolate almond batter to loosen it. Add the rest in two batches, gently folding from the bottom upward with a spatula, just until the white streaks disappear. Transfer the airy batter to the prepared springform pan and smooth the top.
AI-generated Bake on the middle rack for 40–45 minutes. The edges should be set and the center springy, without liquid rippling; a toothpick inserted in the center may have moist crumbs, but not raw, liquid batter. If the center is still liquid, bake for about 5 more minutes and check again. The top may crack slightly; do not keep baking until the toothpick is completely dry.
AI-generated Put the springform pan on a wire rack and leave the cake to cool completely for about 2 hours. Do not remove it while hot: the delicate center firms up as it cools and may sink a little. Once the cake is cold, loosen the edges with a thin knife, remove the ring, carefully slide the cake off the base, and remove the paper.
Use a fine-mesh sieve to dust the cold cake evenly with 10 g powdered sugar. Cut into 10 slices, wiping the knife between cuts so that you do not smear the moist center. Serve once completely cooled.
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