Chocolate Torta Caprese
From the Isle of Capri, this flourless cake is moist and deliciously chocolatey. Can be served dusted with powdered sugar, or with raspberry sauce and a dollop of cream. For a special dinner party, I offer Whisky Oranges with Honey Cream (recipe #113108) alongside.
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INGREDIENTS
Nutrition- 7ounces best quality bittersweet dark chocolate or 7 ounces semisweet chocolate
- 4
- 6ounces superfine sugar
- 1teaspoon vanilla extract
- 9ounces ground almonds (almond meal)
- 7
-
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DIRECTIONS
- Preheat your oven to 350F (180C).
- Grease the sides of a 9 1/2" springform pan, then line the base with non-stick baking paper.
- Chop the chocolate finely with a large knife, or process until finely chopped, but still retaining some texture.
- Using a mixer, beat the egg yolks with the sugar and vanilla extract until the mixture is pale and thick.
- With a rubber spatula, fold in the chocolate, the almonds and melted butter.
- In a clean, dry bowl, beat the egg whites until they form soft peaks.
- Fold the beaten egg whites into the chocolate mixture.
- Spoon into the prepared cake tin and bake for between 50-60 minutes, until just firm to the touch.
- Leave to cool for 20 minutes before turning out.
- To serve, dust with powdered sugar.
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