Torta Caprese

Torta caprese is an Italian flourless chocolate cake that contains finely ground almonds. If you have gluten intolerance or just want to cut out some of the white flour in your diet, you must try this beautiful dessert.

INGREDIENTS

• 12 tablespoons unsalted butter, cut into 12 pieces
• 6 ounces bittersweet chocolate, chopped
• 1 teaspoon vanilla extract
• 4 large eggs, separated
• 1 cup (7 ounces) granulated sugar, divided2 cups
• (7 ounces) almond flour
• 2 tablespoons Dutch-processed cocoa powder
• ½ teaspoon salt
• Confectioners’ sugar (optional)

(For the best results, use good-quality bittersweet chocolate and Dutch-processed cocoa—like Ghirardelli 60% Cacao Bittersweet Chocolate Premium Baking Bar)

INSTRUCTIONS

1. Adjust oven rack to middle position and heat oven to 325 degrees. Lightly spray 9-inch springform pan with vegetable oil spray.
2. Melt the butter and chocolate in a medium bowl, stirring often, until melted, 1½ to 2 minutes. Stir in vanilla and set aside.
3. Using a stand mixer fitted with the whisk attachment, whip egg whites on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and continue to whip, slowly adding ½ cup granulated sugar, until whites are glossy and thick and hold stiff peaks, about 4 minutes longer. Transfer whites to a large bowl.
4. Add egg yolks and remaining ½ cup granulated sugar to now-empty mixer bowl and whip on medium-high speed until thick and pale yellow, about 3 minutes, scraping down bowl as necessary. Add chocolate mixture and mix on medium speed until incorporated about 15 seconds. Add almond flour, cocoa, and salt and mix until incorporated, about 30 seconds.
5. Remove bowl from mixer and stir few times with large rubber spatula, scraping the bottom of the bowl to ensure almond flour is fully incorporated. Add one-third of whipped whites to the bowl, return the bowl to mixer, and mix on medium speed until no streaks of white remain, about 30 seconds, scraping down bowl halfway through mixing. Transfer batter to the bowl with remaining whites. Using a large rubber spatula, gently fold whites into the batter until no streaks of white remain. Pour batter into prepared pan, smooth top with a spatula, and place the pan on a rimmed baking sheet.
6. Bake until a toothpick inserted in center comes out with few moist crumbs attached, about 50 minutes, rotating pan halfway through baking. Let cake cool in pan on a wire rack for 20 minutes. Remove the sides of the pan and let the cake cool completely for about 2 hours. (Cake can be wrapped in plastic wrap and stored at room temperature for up to 3 days.)
7. Dust top of the cake with confectioners’ sugar, if using. Using an offset spatula, transfer cake to a serving platter. Cut into wedges and serve.

Recipe credit: America’s Test Kitchen

Photo credit: Rose Kesting