Torta Caprese (Gluten-FREE)
This torta caprese is made from only ground almonds, eggs, sugar, butter and some olive oil. While most recipes would use only butter, I prefer to cut down on the fat content and particularly the animal fat, so I have used olive oil to replace half of the butter. The recipe is rather simple to make but does take a little time as you must toast the almonds and let them cool before grinding them in a food processor, and the baking time is approximately 50 minutes. The torta is very dense and loaded with chocolate. It will satisfy any chocoholic.
Ingredients
7 tablespoons butter
1/4 cup extra virgin olive oil
4 eggs separated (egg whites whipped to semi-firm peaks)
3/4 cup sugar
2 cups finely chopped toasted almonds
7 ounces of a high quality semi sweet baking chocolate
Equipment
Electric Mixer
Food processor or similar for grinding the almonds
9 inch spring form pan greased and floured (omit the flour if you are making this gluten-free)
Oven preheated to 350 degrees F (180 degrees C)
To Make the Torta:
Step 1. Toast the almonds in a 350 degree oven for about 5-7 minutes until they are golden brown. Once they are cool, use the food processor to chop the almonds to a fine consistency
Step 2. Melt the butter and chocolate either over a double boiler or in the microwave. (If you use the microwave, be careful not to burn it.)
Step 3. Separate the 4 eggs and whip the egg whites until they form peaks. They do not need to be totally firm peaks, but slightly more than soft peaks. Set the egg whites aside until step 8.
Step 4. In a large mixing bowl, combine the sugar and olive oil. With your mixer, mix for about 30 seconds just to integrate the ingredients.
Step 5. Add the four egg yolks and mix well on a medium speed.
Step 6. To the egg yolk, sugar and olive oil mixture, add the cooled melted butter and chocolate mixture to just combine the ingredients.
Step 7. Add the chopped almonds and mix until they are thoroughly integrated with the chocolate mixture, about 30 to 60 seconds.
Step 8. Gently fold in the beaten egg whites until there are no white streaks.
Step 9. Pour the mixture into the prepared baking pan and place in the center of the preheated oven.
Step 10. Bake for approximately 50 minutes until a tester inserted in the center comes out clean.
Serving Suggestions
This torta is even better served with a dollop of whipped cream or a scoop of gelato or serve it on a bed of creme anglaise.
Ingredients
7 tablespoons butter
1/4 cup extra virgin olive oil
4 eggs separated (egg whites whipped to semi-firm peaks)
3/4 cup sugar
2 cups finely chopped toasted almonds
7 ounces of a high quality semi sweet baking chocolate
Equipment
Electric Mixer
Food processor or similar for grinding the almonds
9 inch spring form pan greased and floured (omit the flour if you are making this gluten-free)
Oven preheated to 350 degrees F (180 degrees C)
To Make the Torta:
Step 1. Toast the almonds in a 350 degree oven for about 5-7 minutes until they are golden brown. Once they are cool, use the food processor to chop the almonds to a fine consistency
Step 2. Melt the butter and chocolate either over a double boiler or in the microwave. (If you use the microwave, be careful not to burn it.)
Step 3. Separate the 4 eggs and whip the egg whites until they form peaks. They do not need to be totally firm peaks, but slightly more than soft peaks. Set the egg whites aside until step 8.
Step 4. In a large mixing bowl, combine the sugar and olive oil. With your mixer, mix for about 30 seconds just to integrate the ingredients.
Step 5. Add the four egg yolks and mix well on a medium speed.
Step 6. To the egg yolk, sugar and olive oil mixture, add the cooled melted butter and chocolate mixture to just combine the ingredients.
Step 7. Add the chopped almonds and mix until they are thoroughly integrated with the chocolate mixture, about 30 to 60 seconds.
Step 8. Gently fold in the beaten egg whites until there are no white streaks.
Step 9. Pour the mixture into the prepared baking pan and place in the center of the preheated oven.
Step 10. Bake for approximately 50 minutes until a tester inserted in the center comes out clean.
Serving Suggestions
This torta is even better served with a dollop of whipped cream or a scoop of gelato or serve it on a bed of creme anglaise.