TORTA CAPRESE
Provided by Giada De Laurentiis
Categories dessert
Time 1h25m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Place the chocolate and butter in the top of a double boiler and melt until smooth. Cool slightly, until just warm to the touch.
- Preheat the oven to 350 degrees F. Butter the inside of a 9-inch springform pan.
- Place the egg whites in a medium bowl with the salt. Place the yolks in a slightly larger bowl with the granulated sugar. Using a handheld mixer, beat the whites on medium speed until stiff peaks form, about 2 minutes. Then beat the egg yolks on medium speed until light, pale and fluffy, about 1 1/2 minutes. Using a rubber spatula, stir the chocolate mixture, almond flour and vanilla into the yolks. In 2 batches, fold the whipped whites into the chocolate base. Pour the mixture into the prepared pan and bake until puffed and beginning to crack on top, about 40 minutes. Cool completely on a wire rack.
- When cool, run a thin knife around the edge of the pan to release the cake. Remove the outside ring and dust the top with confectioners' sugar.
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thikshana mechanic
[email protected]This was an amazing dessert! The chocolate and almond combination was perfect, and the crust was the perfect balance of sweet and salty.
Kgomotso Mabe
[email protected]This was a great recipe! I used dark chocolate and it was perfect. The crust was also very good.
William Monroe
[email protected]I love this recipe! It's so simple to make and always turns out perfectly.
Yeison Merlos
[email protected]This was a delicious and easy dessert to make. I would definitely make it again!
M Bilal
[email protected]I made this last night and it was a hit! The flavors were amazing and it was so easy to make.
Amman Ahmad
[email protected]This was such a delicious and easy to make dessert! I loved the combination of the chocolate and almonds, and the crust was the perfect balance of sweet and salty. I will definitely be making this again!