This flourless chocolate cake is a simple and delicious Neapolitan dessert staple.
Torta CapresePrint This
- 1 1/3 cups (300 g) blanched almonds, roughly chopped
- 6 oz (175 g) bittersweet chocolate, chopped
- 1 cup (110 g) butter
- 1 cup (110 g) sugar
- 1 tbsp (15 ml) vanilla extract
- grated zest of one lemon
- 6 eggs, separated
- Splash of rum (optional)
Preheat an oven to 350. Line a spring form pan with parchment paper. Lightly butter the paper.
I like to put the almonds on a chopping board and chop them with a mezzaluna. I want various textures, so that you find little chunks of almond in the finished torta. Whatever you do don’t chop them too fine. You want the coarse texture.
In a double boiler slowly melt the chocolate and butter, and let cool slightly. Whisk in the sugar and the vanilla extract. Then fold in the ground almonds and lemon zest, and mix until combined. Keep mixing, adding the egg yolks in one at a time.
In a separate bowl beat the egg whites until they’re stiff and then gently fold them into the almond-chocolate mixture.
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.
Let it cool and sprinkle the top with icing sugar. Serve with some fresh whipped cream.