Italian Chocolate Almond Cake (Torta Caprese)
Equipment
Ingredients
- 1 cup chocolate chips
- 12 tbs unsalted butter, cubed
- 1 cup powdered sugar
- 5 eggs, yolks separated
- 1 tsp vanilla extract
- 1 tbs dark rum (optional)
- 3 cups almond flour
- 1 tsp baking powder
- 1/4 tsp salt
- Optional: powdered sugar for dusting top + berries
Instructions
- Preheat oven to 350℉ and line an 8 inch round cake pan with parchment paper.
- Separate the eggs by placing all the yolks in one large bowl and all the egg whites in another large bowl.
- In a small pot, melt the butter and chocolate chips over low heat, stirring constantly until smooth. Set aside to cool.
- Add the powdered sugar to the egg YOLKS and using an electric hand mixer, beat them together until they are foamy. Beat in the vanilla, rum, and chocolate mixture until incorporated. Next mix in the almond flour, baking powder and salt until combined.
- Beat the egg whites until stiff peaks form - about 3 minutes. Working in two batches, gently fold them into the cake batter. Transfer the batter to your pan and spread out evenly. Bake for 35-40 minutes or until toothpick comes out mostly clean. Allow to set in your pan for 10 minutes then transfer to a wire rack to cool completely.
- For the adorable grid pattern dusting, once the cake has cooled, lay a wire rack on top of the cake and then sprinkle on the powdered sugar. Remove carefully and voila!
Notes
Store leftovers in an airtight container on your counter or in your fridge for up to 3 days.
12 tablespoons butter is 1 1/2 sticks butter