Torta Caprese
A must-try: the Torta Caprese, where rich dark chocolate meets almond flour and citrus zest, creating a decadent Italian masterpiece!
Servings: 14
Calories: 241kcal
Equipment
- 8-inch cake pan (9-inch springform pan for larger cake - see Notes) bottom greased and lined with parchment paper
- mixer standing or hand mixer
Ingredients
- 4 ounces dark chocolate 70% or higher (bar or chips) (lighter chocolate does not work; don't ask me how I know!)
- 0.5 cups unsalted butter 0.5 cups = 1 stick
- 3 large eggs separated into yolks and whites
- 0.5 cups sugar
- 1 tablespoon rum
- 1 large orange zested (only need zest)
- 1 3/4 cup almond flour (finely ground if possible) *see notes for more fudge-like cake
Instructions
- Please read notes about cake size and consistency before starting as well as tips and tricks.
- Preheat your oven to 350℉ (180°C). Static setting (NOT convection) is recommended. Butter and lightly flour your cake pan or line it with parchment paper.
- Melt the dark chocolate and butter together in a bainmarie, stirring until smooth. Set aside. Alternatively, you can microwave the mixture by placing the butter and chocolate in a microwave-safe bowl, microwaving in 20-second increments, and stirring very well in between.
- Separate egg yolks from whites. Whip the yolks with half of the sugar and the orange peel until frothy. Add the liqueur.
- Gently blend the melted chocolate into the whipped yolk mixture until smooth. Fold in the almond flour.
- Whip the egg whites with the remaining sugar in a separate bowl until stiff peaks form.
- Carefully fold the whipped egg whites into the chocolate mixture in two or three batches to maintain a light, airy texture.
- Pour the batter into the prepared pan, leveling the surface. Bake in the middle of the oven for about 30 to 35 minutes. The cake should be moist inside; use a toothpick to test the center of the cake at 25 minutes.
- Let the cake cool in the pan for 30 minutes before transferring it to a wire rack. Allow it to cool completely for 6 to 7 hours.
- To remove the cake from the pan, run a knife along the edges to loosen it. If using a springform pan, release the latch and remove the ring. If using a regular pan, gently tap and tilt to release onto a plate or rack.
- Once thoroughly cooled, sprinkle generously with icing sugar just before serving.
Notes
To make a larger cake for entertaining: Double the recipe, use a 9-inch springform pan, and bake for 45 to 50 minutes, but start checking the cake at 35 minutes.
For a more fudge-like consistency: Use less almond flour - for the 8-inch version (small cake), use 1 1/4 cups almond flour, and for the 9-inch springform pan (larger cake), which doubles all ingredients, use 2.5 cups almond flour.
Use high-quality dark chocolate for the best flavor.
Make sure your almond flour is finely ground for a smoother texture.
Allow the torte to cool completely before slicing for cleaner cuts.
Adding too much citrus zest can overpower the other flavors.
Cutting into the torta while still warm can cause it to crumble.
Allow it to cool fully for best results.
Nutrition
Calories: 241kcal | Carbohydrates: 16g | Protein: 5g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 55mg | Sodium: 17mg | Potassium: 83mg | Fiber: 2g | Sugar: 12g | Vitamin A: 278IU | Calcium: 42mg | Iron: 2mg