Torta Caprese

Using a serrated knife makes quick work of chopping the bittersweet chocolate for this recipe. Spray your springform pan well with vegetable spray as using almond flour tends to make cakes stick (like mine did!). The recipe calls for baking for 50 minutes, but I would check at 40-45 minutes so it doesn’t overbake. Serve this yummy cake with a dollop of whipped cream and some fruit.

Recipe

12 T. unsalted butter, cut into 12 pieces
6 oz. bittersweet chocolate, chopped
1 tsp. vanilla extract
4 large eggs, separated
1 c. granulated sugar, divided
2 c. almond flour
2 T. Dutch-processed cocoa powder
1/2 tsp. salt
powdered sugar
whipped cream for topping, if desired

Adjust oven rack to middle position and heat oven to 325-degrees. Spray a 9-inch springform pan with vegetable oil spray.

Melt the butter and chocolate in a medium bowl over simmering water, stirring often, until melted. Stir in vanilla and set aside.

Using a stand mixer fitted with whisk attachment, whip egg whites on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and continue to whip, slowly adding 1/2 c. granulated sugar, until whites are glossy and thick and hold stiff peaks, about 4 minutes longer (mine took more like 8 minutes). Transfer whites to a large bowl.

Add egg yolks and remaining 1/2 c. granulated sugar to the now-empty mixer bowl and whip on medium-high speed until thick and pale yellow, about 3 minutes, scraping down the bowl as necessary. Add chocolate mixture and mix on medium speed until incorporated, about 15 seconds. Add almond flour, cocoa and salt and mix until incorporated, about 30 seconds.

Remove bowl from mixer and stir a few times with a large rubber spatula, scraping bottom of bowl to ensure almond flour is fully incorporated. Add one-third of whipped whites to bowl, return bowl to mixer, and mix on medium speed until no streaks of white remain, about 30 seconds, scraping down bowl halfway through mixing.

Transfer batter to bowl with remaining whites. Using a large rubber spatula, gently fold whites into batter until no streaks of white remain. Pour batter into the prepared pan, smooth top with spatula, and place pan on rimmed baking sheet.

Bake until a toothpick inserted in the center comes out with a few moist crumbs attached, about 45-50 minutes, rotating pan halfway through baking. Let the cake cool in the pan on a wire rack for 20 minutes. Remove the side of the pan and let the cake cool completely, about 2 hours. (Cake can be wrapped in plastic wrap and stored at room temperature for up to three days.)

Dust top of cake with powdered sugar. Using offset spatula, transfer cake to serving platter. Cut into wedges and serve with a dollop of whipped cream.