Torta Caprese

 

Torta Caprese

Cook's Notes: An early Easter treat perfect for your Sunday brunch or dinner. 
This torte, a classic dessert along the Amalfi Coast, can be a simple, elegant showstopper. When done well, it packs all the richness and depth of flourless chocolate cake. It's moist and tender. For best results use good quality bittersweet chocolate e.g. Ghirardelli  and Dutch-processed cocoa e.g. Droste Cocoa and Almond Flour. The torte can stand on its own with a dusting of powdered sugar or with Amaretto Cream and jarred Cherry Fruit Filling.
Make the dessert a day ahead as a timesaver. It keeps well for three days.  
Recipe adapted from Cooks Illustrated November/December 2018

Ingredients:

• 12 tablespoons of butter, cut into 12 pieces
• 4 oz. bar bittersweet chocolate, chopped
• 1 teaspoon vanilla
• 4 large eggs, separated
• 1 teaspoon vanilla
• 1 cup sugar, divided
• 1/4 teaspoon creme of tartar
• 2 cups almond flour
• 2 tablespoons Dutch-processed cocoa powder
• 1/4 teaspoon salt

Directions:

• Preheat oven to 325 degrees. Grease a 9 inch springform pan. 
• In a small bowl mix together almond flour, cocoa powder and salt. Set aside.  
• Microwave chocolate and butter at 50% power, stirring often until melted. Stir in vanilla and set aside. 
• In a medium bowl beat egg whites, add in creme of tartar and 1/2 cup sugar. Beat until egg whites are stiff. Set aside. 
• In a large bowl mix egg yolks with 1/2 cup sugar. Beat on medium high until thick and pale yellow. Add in chocolate/butter mixture and mix until incorporated about 15 seconds. 
• Add flour mixture to chocolate mixture mix on low just until incorporated. 
• Fold  whipped egg whites in thirds to chocolate mixture using a spatula. 
• Pour batter into prepared pan and bake 35 minutes or until a toothpick inserted in center comes with just a few moist crumbs. 
• Place torta on a wire rack to cool. Remove springform sides and wrap torta in plastic wrap until serving.  

Amaretto Cream (mix 1 teaspoon Amaretto with whip cream)