TORTA CAPRESE is a typical dessert of the Neapolitan culinary tradition, in particular it is among the most popular specialties of the magnificent island of Capri.
It is a perfect cake not only for those who love chocolate, but also for those who follow a gluten-free diet since the only flour in the recipe is almond flour.
Its preparation is very simple and involves few other ingredients such as almonds, chocolate, eggs and butter.
The special feature of this delicious cake is its dual texture: the inside is soft, moist and very melt-in-your-mouth, while the outside has a pleasant crispy, sugary crust.
- 1 and 1/2 cups blanched slivered almonds
- 1 cup sugar
- 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 5 large eggs, separated
- 1/2 teaspoon almond extract
- 1/2 teaspoon grated lemon peel
- 1/2 cup (1 stick) unsalted butter, melted, cooled
- 1/4 teaspoon salt
- Powdered sugar
Preheat oven to 350°F.
Butter 10-inch-diameter springform pan with two 3/4-inch-high sides.
Combine almonds and 1/3 cup sugar in processor.
Blend until almonds are very finely ground.
Transfer almond mixture to medium bowl; do not clean processor.
Add chocolate and 1/3 cup sugar to processor.
Blend until chocolate is finely ground but not beginning to clump, about 45 seconds; stir into almond mixture.
Using electric mixer, beat egg yolks and remaining 1/3 cup sugar in large bowl until mixture falls in heavy ribbon when beaters are lifted, about 5 minutes.
Beat in almond extract and lemon peel.
Fold in chocolate-almond mixture, then butter.
Using clean dry beaters, beat egg whites and salt in another large bowl until stiff but not dry.
Fold whites into chocolate batter in three additions.
Transfer batter to prepared pan.
Bake cake until tester inserted into center comes out with moist crumbs attached, about 40 minutes.
Cool cake completely in pan on rack. (Can be made 1 day ahead. Cover; store at room temperature.)
Cut around pan sides to loosen; release sides.
Sift powdered sugar over cake.
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