torta caprese – chocolate almond tart with orange whipped cream

Name: torta caprese – chocolate almond tart with orange whipped cream
Yield: 8 Servings
Ingredients: 3/4 cup, 12 tablespoons (170g) unsalted butter, cut into 12 pieces; 6 ounces bittersweet chocolate, chopped; 1 teaspoon vanilla extract; 4 large eggs, separated; 1 cup granulated sugar, divided; 2 cups almond flour; 2 tablespoons Dutch-processed cocoa powder; 1/2 teaspoon salt; confectioners sugar, for dusting; 1 cup heavy cream; 1/4 teaspoon orange flavoring or Cointreau; 1/4 teaspoon grated orange; 1/2 teaspoon confectioners sugar

What I love about a Torta Caprese, is that like so many Italian desserts, it is not too sweet, and the consistency of the cake is not overly dense or rich.

Rather than more traditional wheat flour, the cake takes almond flour, or almond meal, and “rises” through the use of egg whites rather than baking soda or powder. When mixing the chocolate and almond batter into the egg whites, the key is to work quickly and very gently to ensure optimal aeration.

You can make the cake up to three days ahead if wrapped tightly in plastic wrap (cling film).

torta caprese – chocolate almond tart with orange whipped cream

What I love about a Torta Caprese, is that like so many Italian desserts, it is not too sweet, and the consistency of the cake is not overly dense or rich.

You can make the cake up to three days ahead if wrapped tightly in plastic wrap (cling film).

Posted by Barbara

Ingredients

Recipe serves: 8-12

	3/4 cup, 12 tablespoons (170g) unsalted butter, cut into 12 pieces
	6 ounces bittersweet chocolate, chopped
	1 teaspoon vanilla extract
	4 large eggs, separated
	1 cup granulated sugar, divided
	2 cups almond flour
	2 tablespoons Dutch-processed cocoa powder
	1/2 teaspoon salt
	confectioners sugar, for dusting
	orange whipped cream
	1 cup heavy cream
	1/4 teaspoon orange flavoring or Cointreau
	1/4 teaspoon grated orange
	1/2 teaspoon confectioners sugar

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thoughts&stories

The Torta Caprese was created on the Island of Capri – hence the “caprese” in its name. Rumor has it the cake was made in one of the local hotels in order to appeal to tourists, who fell in love with its simple flavors – hard to go wrong with chocolate and almonds?

You may also recognize the word “caprese” from the Italian tomato, mozzarella and fresh basil salad. Capri is known for producing some of the best tomatoes and basil in Italy – and then the mozzarella is brought in from neighboring Naples.

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Posted by Barbara

time
1 hour 15 minutes, 2 hours cooling
serves
8
skill level
Medium

Ingredients

3/4 cup, 12 tablespoons (170g) unsalted butter, cut into 12 pieces
6 ounces bittersweet chocolate, chopped
1 teaspoon vanilla extract
4 large eggs, separated
1 cup granulated sugar, divided
2 cups almond flour
2 tablespoons Dutch-processed cocoa powder
1/2 teaspoon salt
confectioners sugar, for dusting
orange whipped cream
1 cup heavy cream
1/4 teaspoon orange flavoring or Cointreau
1/4 teaspoon grated orange
1/2 teaspoon confectioners sugar

Directions

1 Done	Preheat oven to 325F (160C) degrees and place rack in the middle of the oven.
2 Done	Lightly spray 9-inch springform pan to prevent sticking.
3 Done	Place a large pan half way full of water on stove top, bring to a boil and then lower to simmer.
4 Done	Put butter and chocolate in a heat proof pan (I use a metal one) over water and melt together. Stir often. Once melted add the vanilla and then remove from stove top and allow to cool.
5 Done	In a standing mixer fitted with whisk attachment, whip egg whites on medium-low speed until foamy, about 1 minute.
6 Done	Increase speed to medium-high and continue to whip, slowly adding ½ cup granulated sugar, until whites are glossy and thick and hold stiff peaks, about 2-3 minutes longer.
7 Done	Transfer whites to large bowl.
8 Done	Add egg yolks and remaining ½ cup granulated sugar to mixer bowl, you do not need to clean out. Whip on medium-high speed until thick and pale yellow, about 2 minutes, scraping down bowl as necessary.
9 Done	Add the cooled chocolate mixture and mix on medium speed until incorporated, about 20 seconds. Then add in almond flour, cocoa, and salt and mix until incorporated, about 30 seconds. It will be very thick.
10 Done	Remove bowl from mixer and stir few times with large rubber spatula, scraping bottom of bowl to ensure almond flour is fully incorporated.
11 Done	Add one-third of whipped egg whites to bowl, return bowl to mixer, and mix on medium speed until no streaks of white remain, 30 seconds, scraping down bowl halfway through mixing.
12 Done	Put the chocolate/almond mixture into the bowl with remaining whites. Using large spatula, gently fold egg whites into batter until no bits of white remain. Now the mixture will be thinner and easier to mix.
13 Done	Pour batter into prepared pan, smooth top and place in oven on a baking sheet (just to ensure that any potential cake batter from cake pan does not escape to bottom of your oven).
14 Done	Bake for 50 minutes, until toothpick inserted in center comes out with just a few moist crumbs attached.
15 Done	Let cake cool in pan on wire rack for 20 minutes. Remove side of cake pan and let cake cool completely, about 2 hours.
16 Done	Cake can be wrapped in plastic wrap and stored at room temperature for up to 3 days.
17 Done	orange whipped cream Put heavy cream in the bowl of an electric mixer with whisk attachment, add the orange extract or Cointreau and orange zest. Whisk on low and the move the higher setting until soft peaks are formed. It should take 2-3 minutes.
18 Done	When ready to serve top of cake with confectioners sugar.
19 Done	Transfer cake to serving platter. Cut into wedges and serve with a dollop of orange whipped cream. Option to grate some orange zest over the entire plate for added color.