Desserts
Desserts
Chocolate torta caprese
A dusting of icing sugar and a slice of chocolate cake: caprese needs little decoration. Almonds and dark chocolate make up the batter, ready to be enjoyed one bite at a time.
From Nonna Adele’s kitchen
Temperatures: 170 °C
LET’S GET COOKING
Method
Line a 26 cm cake tin with baking paper. Melt the chocolate over a water bath and stir in the butter in pieces. Leave to cool until lukewarm.
Separate the egg yolks and whites. Add the sugar and almonds to the chocolate, then mix in the yolks one at a time.
Whisk the egg whites. Stir in a portion to loosen the batter, then gently fold in the remainder with a spatula.
Pour into the tin and bake in a preheated oven at 170 °C, checking after about 45 minutes: the centre should be set, with no liquid batter.
Let the cake rest in the tin before turning it out, then dust with icing sugar once cold.
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