Torta Caprese Recipe (Chocolate Almond Flourless Cake)

🧂 Ingredients

• 6 eggs

  eggs and whites separated
• 225 grams or 8 ounces of sugar
• 280 grams or 10 ounces bittersweet chocolate
• 280 grams or 10 ounces softened unsalted butter
• 340 grams super-fine almond flour
• powdered sugar for garnish

Instructions

• 1 Preheat the oven to 350°.
• 2 Add the egg whites and ½ of the sugar to a stand mixer with the whisk attachment
  and whip on high speed until stiff peaks are formed, about 6 to 7 minutes. Chill
  in the refrigerator.
• 3 Put the chocolate into a glass or metal bowl and cook over a double boiler until
  completely melted. Set aside.
• 4 Add the butter and remaining sugar to a stand mixer with the whisk attachment
  and whisk on high speed until light and fluffy, about 5 minutes.
• 5 Add 1 egg yolk at a time to the mixer until combined until all the eggs have
  been incorporated.
• 6 Remove the bowl from the stand mixer and fold in the almond flour until
  combined, then fold in the chocolate until combined.
• 7 Lastly, fold in the chilled meringue until combined.
• 8 Prepare a 10” springform pan with butter and cocoa powder.
• 9 Pour the batter into the prepared pan and bake at 350° for 40 to 42 minutes.
• 10 Cool completely and dust with powdered sugar.

Nutrition Info