Chocolate and almond torta caprese
A dense, moist Italian chocolate and almond cake, lightened with whipped egg whites and made without added flour.
Active time35 min
Cooking40 min
Total3 h 30 minResting : 2 h 30 min
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Ingredients
- 140 g unsalted butter
- 3 medium eggs
- 200 g plain whole blanched almonds
- 140 g 55% dark chocolate
- 120 g white sugar
- 10 g icing sugar
Preparation
Take the eggs out of the fridge 20 minutes ahead. Chop the chocolate and melt it with the butter in a saucepan over very gentle heat for about 5 minutes, stirring without scorching, then cool for 15 minutes. Grind almonds with 20 g of the sugar to a fine meal without turning into a paste. Line a cylindrical 18 cm springform tin with baking paper.
140 g unsalted butter3 medium eggs200 g plain whole blanched almonds140 g 55% dark chocolate120 g white sugar- saucepan
- spatula
- food processor
- springform tin
- baking paper
Crack the eggs and separate whites and yolks. Whisk yolks with 60 g of the sugar until pale. Mix in cooled chocolate-butter followed by ground almonds. In a clean bowl, whip whites while adding the remaining 40 g sugar until stiff peaks form. Fold gently into the batter with a spatula, then pour into the tin.
- bowls
- electric whisk
- spatula
- springform tin
Bake for about 35 minutes in a preheated conventional oven at 180 °C. A skewer in the centre should carry moist crumbs but no liquid batter. Cool completely for about 90 minutes before carefully unmoulding. Dust with icing sugar and serve in slices.
10 g icing sugar- oven
- springform tin
- wooden skewer
- oven gloves
- rack
- small sieve
- knife
Allergens
- Eggs
- Milk
- Tree nuts
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration