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 Hello ladies and gents this is the Viking telling you that today we are talking about 

Torta Caprese (Chocolate Torte) 


Rich, fudgy and naturally gluten-free, this Torta Caprese (Italian Chocolate Torte) will win you over in taste. This cake's beauty is in its simplicity, using good quality chocolate, ground almonds and Amaretto for depth of flavour, and texture.

Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Category: Cakes & CupcakesCuisine: ItalianKeyword: Chocolate Torte, Italian Chocolate Torte, Torta Caprese Servings: 10 servings / 20cm (8 inch) cake Calories: 287kcal Author: Emma Duckworth

  • 150 g dark chocolate 70%, coarsely chopped
  • 150 g unsalted butter, room temperature
  • 30 ml Amaretto, almond liqueur
  • 150 g almond meal, ground almonds
  • 10 g cocoa powder, unsweetened
  • ¼ teaspoon fine salt
  • 4 large eggs
  • 150 g granulated sugar

Instructions

  1. Prepare the pan and melt chocolate and butter. Grease and line with parchment paper, the base and sides of a 20 cm (8-inch) springform tin or cake pan with removable base. Preheat the oven to 180°C (350°F).
  2. Make the chocolate mixture. Melt the chocolate and butter. Add the chocolate and butter into a heatproof bowl set over a saucepan of simmering water (this is called a bain-marie/double-boiler). Ensure the base doesn’t touch the water. Stirring occasionally, heat until the chocolate and butter have melted completely and combined. Remove from the heat.
  3. Add in amaretto and dry ingredients. Add into the melted chocolate the Amaretto, ground almonds, cocoa powder and salt and stir until fully incorporated. Set aside to cool whilst continuing on with the next step.
  4. Whip the eggs. Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, add in the eggs and sugar and whip on medium to high speed until thick and pale, and the mixture forms a ribbon when the whisk is lifted. (Alternatively, use electric hand-held beaters.)
  5. Add the chocolate to the eggs. Pour in the chocolate mixture into the whipped eggs, and using a rubber spatula, fold the chocolate through until fully combined. Make sure to scrape the base of the bowl as you fold. Fold gently so as not to knock out the air whipped into the eggs.
  6. Pour the chocolate mixture into the pan and bake. Pour the batter into the prepared pan and level with an offset spatular. Bake for 25-30 minutes until a toothpick inserted into the centre comes out with a few crumbs still attached to it, the sides are set and the middle has a slight jiggle. Remove from the oven and set on a wire rack to cool for 20 minutes before releasing the cake from the tin. Leave to cool completely before transferring to a serving plate. Dust with cocoa powder to serve. 

And as always have a chilled day from the Viking

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