Torta Caprese
Torta caprese is a flourless, chocolate-almond torte originating from the Isle of Capri. Leavened only by whipped egg whites, this torte is at once light, rich and moist.
Ingredients
Cooking Instructions
step 1
Preheat oven to 325 degrees F (160 degrees C) and set a rack on the lower or middle level.
step 2
Butter a 9-inch springform pan. Line the bottom of the pan with a circle of parchment paper.
step 3
Grind the Unblanched Whole Almonds (2 cups) in a food processor, in three batches, pulsing each batch with two tablespoons of the Granulated Sugar (1/3 cup) using six tablespoons in all.
step 4
In a bowl over simmering water in the microwave, melt the Bittersweet Chocolate (1 3/4 cups) and Unsalted Butter (1 cup) together, then set aside.
step 5
Separate Eggland's Best Classic Eggs (6) Yolks and Whites, and set aside.
step 6
Beat the Egg Yolks with an electric mixer until lemon-colored, about 5 minutes. Gradually beat in Granulated Sugar (3/4 cup) (3/4 cup + 2 Tbsp).
step 7
Add the chocolate mixture, stirring to mix well. Add the ground almonds and stir to incorporate. Add the Sea Salt Flakes (1/2 tsp) and Grand Marnier (2 Tbsp).
step 8
In a clean bowl, beat the Egg Whites with the remaining quarter cup of sugar until they form firm peaks. In two additions, fold the egg whites into the chocolate mixture.
step 9
Pour the batter into the prepared cake pan and smooth the top. Put the pan on a cookie sheet and bake for 90 minutes.
step 10
Let cool in the pan on a wire rack for 15 minutes before removing the sides of the springform pan, then cool completely.
step 11
When the cake has cooled, turn it upside down onto a serving plate. Peel off and discard the parchment paper. Just before serving, sift Powdered Confectioners Sugar (to taste) over the top.
step 12
Slice and enjoy!
