Vegan Torta Caprese Recipes
TORTA CAPRESE CON LE NOCI (ITALIAN CHOCOLATE CAKE)
This is a famous Italian chocolate cake originally from Capri but popular throughout Southern Italy, where every family has its own recipe. It's a rich, dense chocolate cake that's made either with ground almonds or walnuts. Walnuts are used here, but you can substitute them with the same weight of ground almonds, if desired. Dust with confectioners' sugar before serving.
Provided by Alemarsi
Categories World Cuisine Recipes European Italian
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9-inch round cake pan.
- Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form.
- Beat egg yolks lightly in a separate bowl.
- Heat chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides, until melted, about 5 minutes. Remove from heat.
- Combine 1/2 cup plus 2 tablespoons sugar and 1/2 cup plus 1 tablespoon butter in a large bowl; beat with an electric mixer until creamy. Stir in egg yolks, melted chocolate, walnuts, flour, and baking powder until smooth. Fold egg whites gently into the batter.
- Pour batter into the prepared cake pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool completely before serving.
Nutrition Facts : Calories 361.3 calories, Carbohydrate 29.9 g, Cholesterol 104.8 mg, Fat 25.9 g, Fiber 1.7 g, Protein 5.3 g, SaturatedFat 10.1 g, Sodium 302.2 mg, Sugar 22.7 g
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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