Ingrédients pour Chocolate Torta Caprese
- Bittersweet Dark Chocolate
- 6 large eggs
- Superfine Sugar
- Vanilla Extract
- Ground Almonds
- 6 tablespoons (3 ounces) unsalted butter
- Powdered Sugar
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Comment préparer Chocolate Torta Caprese
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a medium bowl, whisk together the eggs and sugar until pale and thick. This should take about 5-7 minutes using a stand mixer or hand mixer.
- In a separate bowl, melt the bittersweet chocolate and butter together gently over a double boiler or in the microwave. Ensure the chocolate is completely melted and smooth before proceeding.
- Gently fold the melted chocolate mixture into the egg and sugar mixture. Be careful not to overmix.
- In a small bowl, whisk together the cocoa powder, almond flour and espresso powder.
- Gradually add the dry ingredients to the wet ingredients, folding until just combined. Do not overmix.
- Pour the batter into the prepared springform pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the cake cool completely in the pan before removing the sides. This will prevent the cake from crumbling.
- Dust with powdered sugar, serve with raspberry sauce and whipped cream, or pair with Whisky Oranges with Honey Cream (recipe #113108). Enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
92g
Fat
73g
Carbs
9g
