Torta Caprese! A delicious and simple Italian chocolate and almond cake recipe, flourless. One of those that everyone likes, drives chocolate lovers crazy, and is suitable for celiacs. The name of this cake comes from the island of Capri, off the coast of Naples, where it is said to have been invented. No one knows for sure who its author was, but there are two quite picturesque stories surrounding the subject.
Some say that a pastry chef named Carmine di Fiore was commissioned to prepare a chocolate cake for three American gentlemen who were involved in not-so-legal affairs. Poor Mr. Carmine, due to the pressure of cooking for somewhat dangerous characters, forgot to add flour to the cake. Fortunately, the invention was a success and was so well-liked that it continued to be made, eventually becoming a typical sweet of the area. The second hypothesis about the origin of the Caprese says that one of the kings of Naples married into an Austrian royal family.
They asked the cook to make them a Sacher torte. The Neapolitan pastry chef had no idea what a Sachertorte was, and the princesses knew most of the ingredients but not how to make the cake. The cook did what he could to please them, and everyone liked it just as much, if not more, than the sweet they had originally requested.
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The card
- 200 g toasted almonds
- 200 g sugar
- 200 g dark chocolate for melting
- 150 g butter
- 4 eggs
- 1 pinch of salt
- 20 g powdered sugar
- Take the butter out of the fridge so it is nice and soft when we use it.
- Peel the toasted almonds and chop them with a food processor.
- Melt the chocolate in a bain-marie or in the microwave.
- Separate the egg whites from the yolks.
- Beat the egg whites with 50 g of sugar and a pinch of salt until stiff peaks form and set aside.
- Beat the sugar and butter until they turn into a fluffy-looking paste.
- Incorporate the yolks, one by one, while continuing to beat the mixture.
- Incorporate the melted chocolate, which, at this point, should no longer be too hot.
- Incorporate the chopped almonds.
- Finally, add the whipped egg whites. Manually mix the whipped egg whites with the almond batter very carefully, moving the spatula or spoon from the bottom to the top of the bowl, gently to lose as little air as possible from the whipped egg whites.
- Bake in a preheated oven at 170 degrees for 40 min.
- Decorate the cake with powdered sugar on top.
