CHOCOLATE ALMOND CAKE (Torta Caprese)
Campania Region
Servings 12
Calories 548kcal
Equipment
- Springform pan, 8"
- Food processor to finely grind the almonds
- Baking paper
Ingredients
- 250 grams Chocolate, dark 70%
- 300 grams Almonds, unpeeled finely ground
- 250 grams Butter
- 6 egg yolks
- 6 egg whites
- 2 tablespoons Potato starch
- 1 teaspoon Baking powder
- 250 grams Sugar, granulated
- 1 teaspoon Vanilla
- 30 grams sugar, powdered
Instructions
- Melt chocolate and butter together in top of double boiler, then set aside to cool.
- Beat egg yolks with sugar and vanilla until creamy and light.
- Beat egg whites until stiff.
- Finely grind the almonds until almost powdery; the ground almonds are the flour in this cake. You may be able to purchase already ground almonds.
- Whisk the finely ground almonds with potato starch and baking powder together.
- Add melted butter & chocolate, and beaten egg yolks to the almond mixture with a wooden spoon or spatula.
- Gently fold in egg whites with a spatula until just fully incorporated.
- Butter the sides and bottom of the cake pan- springform pan is ideal.
- Line the bottom of the pan with an 8" round cut from baking paper.
- Pour the batter into the 8" baking pan.
- Bake at 180 C° or 350 F° for 45 minutes.
- Cool for half an hour, remove cake from the pan and place on a serving platter.
- Dust lightly with powdered sugar.
- Note: This cake freezes well. Defrost at room temperature.
Notes
Nutrition
Serving: 80grams | Calories: 548kcal | Carbohydrates: 39g | Protein: 10g | Fat: 41g | Saturated Fat: 18g | Cholesterol: 143mg | Sodium: 183mg | Potassium: 408mg | Fiber: 5g | Sugar: 29g | Vitamin A: 659IU | Vitamin C: 1mg | Calcium: 113mg | Iron: 4mg