Capri Chocolate Torte Recipes

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TORTA CAPRESE



Torta Caprese image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h25m

Yield 8 to 10 servings

Number Of Ingredients 8

1 1/2 cups (63%) bittersweet chocolate chips
2 sticks (1 cup) unsalted butter, plus more for the pan
5 large eggs, separated
1/4 teaspoon kosher salt
1 cup granulated sugar
1 1/2 cups almond flour
1 teaspoon pure vanilla extract
Confectioners' sugar, for dusting

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.

CAPRI CHOCOLATE TORTE



Capri Chocolate Torte image

Categories     Cake     Mixer     Chocolate     Nut     Dessert     Bake     Kid-Friendly     Walnut     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Serves 10

Number Of Ingredients 7

1 1/2 cups walnuts (about 7 ounces)
1/3 cup all purpose flour
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/2 cup (1 stick) unsalted butter, room temperature
14 tablespoons sugar
7 large eggs, separated, room temperature
Powdered sugar

Steps:

  • Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter springform pan with 3-inch-high sides. Line bottom with waxed paper round. Finely grind walnuts with flour in processor; set aside. Stir chocolate in top of double boiler over simmering water until melted and smooth. Remove chocolate from over water. Cool chocolate slightly.
  • Using electric mixer, beat butter and 7 tablespoons sugar in large bowl until light and fluffy. Beat in melted chocolate. Add yolks 1 at a time, beating well after each addition. Continue beating until smooth and light, about 3 minutes. Mix in ground walnut mixture.
  • Using electric mixer fitted with clean dry beaters, beat whites in another large bowl until beginning to form soft peaks. Gradually add remaining 7 tablespoons sugar and beat to soft peaks. Stir 1/4 of whites into batter to lighten. Fold in remaining whites.
  • Pour batter into prepared pan; smooth top. Bake until tester inserted into center comes out with some moist crumbs attached, about 40 minutes. Cool cake in pan on rack 10 minutes. Run sharp knife around pan sides to loosen cake. Release pan sides and cool cake completely (cake may fall as it cools). (Can be prepared 2 days ahead. Cover and let stand at room temperature.)
  • Transfer cake to platter. Sift powdered sugar over cake. Cut into wedges and serve.

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