La Torta Caprese
Recipe
Ingredients:
8 ounces bitter-sweet chocolate
2 sticks (8 ounces) unsalted Butter + softened butter for the pan
5 large Eggs separated
1 Cup Sugar
1 ¾ Cups almond flour
2 tsp pure vanilla extract
A pinch of sea salt
Powdered sugar for dusting (at the end)
How To:
1. Preheat oven to 350 degrees.
2. In a medium saucepan, bring about ½ inch of water to a simmer. Chop your chocolate and butter
and place in a heat proof bowl (Bain-Marie) and set it over the saucepan. Stir with a baking spatula.
Lower heat if you have to; you want to ensure you are not cooking the chocolate. Remove and let
cool.
3. In a medium bowl, beat the eggs white to a firm peak. Transfer to another bowl if you do not have
another mixer or hand mixer and do not flatten them.
4. In another larger bowl, beat the granulated sugar, egg yolks and vanilla until the mixture creamy
(about 2 minutes). Then add the chocolate mixture in batches of three, ensuring that in between each
round, it is all mixed and blended well.
(about 2 minutes). Then add the chocolate mixture in batches of three, ensuring that in between each
round, it is all mixed and blended well.
5. Add the almond flour and salt and continue the process until it is nice and smooth.
6. Proceed to incorporate the egg whites in batches, folding them in. Do not flatten them or beat
them, fold gently (this takes some delicate time but very necessary).
7. Transfer to a 9-inch buttered baking dish, even it out, and bake for 40 min. Let cool completely
before removing from the pan and dust with powdered sugar as desired.