Torta caprese - gluten-free chocolate cake
Head to the island of Capri in Italy to discover this delicious Torta Caprese! A dessert with a rich chocolate flavor, easy to make for a moist and extra fudgy result. No doubt: no family member will be able to resist it! The ingredient that makes all the difference? Almond flour! Combined with eggs, it will give the cake an absolutely irresistible moist texture! Get your aprons on, and follow the step-by-step instructions to make this homemade dessert!
Ingredients
Materials
- 24 cm round cake pan
- Stand mixer (or hand mixer)
Preparation
Preheat your oven to 390°F (200°C). Melt the butter with the chocolate. Mix the almond flour and the icing sugar together.
Beat the eggs with the sugar faster and faster for about 5 minutes. Gently incorporate the almond and icing sugar mixture, then the melted chocolate and butter mixture.
Pour the batter into a buttered mold and bake for 5 minutes at 390°F (200°C). Then, bake for 25 minutes at 320°F (160°C) in a convection oven on a rack.
Let it cool, unmold, and that's it! You can sprinkle your Torta Caprese with icing sugar and flaked almonds.
Observations
What makes Torta Caprese a gluten-free dessert?
Torta Caprese is gluten-free because it uses almond flour instead of traditional wheat flour, making it suitable for those with gluten sensitivities.
How can I ensure my Torta Caprese is extra fudgy?
To achieve an extra fudgy texture, make sure to melt the chocolate and butter together thoroughly and avoid overbaking the cake.
Can I substitute almond flour with another type of flour?
While almond flour is key for the texture and flavor, you can experiment with other nut flours, but the result may differ in taste and consistency.
What is the best way to store leftover Torta Caprese?
Store leftover Torta Caprese in an airtight container in the refrigerator for up to 3 days, and let it come to room temperature before serving for the best flavor.
Can I add other flavors or ingredients to the Torta Caprese?
Yes! You can enhance the flavor by adding a splash of vanilla extract or incorporating orange zest for a citrus twist, but keep the almond flour as the base for the best results.
Nutrition
- Carbo: 33.1g
- Total fat: 51.3g
- Saturated fat: 21.4g
- Proteins: 15.3g
- Fibers: 6.6g
- Sugar: 28.1g
- ProPoints: 18
- SmartPoints: 28
Attributes
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