Torta Caprese
A cake born by mistake! On the island of Capri in 1920, an Italian chef forgot the flour in his cake and we will be forever grateful! A torta caprese is a fudgy chocolate cake make with almond flour - so it is also naturally gluten free!
Ingredients
- 175 g bittersweet chocolate
- 170 g unsalted butter
- 4 eggs separated
- 200 g sugar separated
- 1 orange zested
- 190 g almond flour
- 2 tbsp cocoa powder
- ½ tsp salt
- Powdered sugar for dusting
Instructions
- Preheat the oven to 325°F (162°C). Butter and flour a 9 inch springform pan and set it aside.
- Melt the butter and chocolate using a microwave or a double boiler. Set it aside.
- In a large bowl beat the eggs whites until foamy. Add in 100g of sugar. Beat until stiff peaks form. Transfer to another bowl and set aside.
- Beat the egg yolks, 100g of sugar and orange zest until light and fluffy.
- Add the chocolate mixture a little bit at a time and mix until just combined.
- Add the almond flour, cocoa powder and salt. Mix quickly until just combined.
- Gently fold in the egg whites, trying not to over mix.
- Pour or scoop the batter into the prepared springform pan. Spread it evening using a spatula.
- Bake for 45-50 minutes.
- Once completely cooled, take it out of the pan and dust the top with powdered sugar.