Though we’ve got been to Campania quite a few instances, throughout our newest journey in September it was the primary time that we acquired to get pleasure from a slice of Torta Caprese, which was at Villa Rosa. It’s a flourless chocolate and almond cake that’s moist on the within and has an exquisite taste, because of the mixture of darkish chocolate, almonds, and orange zest. It’s also gluten free, in case you might be have Coeliac illness. (Please be aware that gluten are completely wholesome for anybody who doesn’t have Coeliac illness.) I adopted this recipe in Italian and it got here out as scrumptious as I remembered it from Villa Rosa.
Substances
For a 18 cm (7 inch) springform pan
- 185 grams of almond flour
- 125 grams of darkish chocolate (I used 80% cocoa solids)
- 125 grams unsalted butter + extra for greasing the pan
- 3 eggs, separated
- 125 grams sugar
- grated zest of 1 huge or 2 small oranges
- 1 Tbsp rum
- powered sugar for ending
Directions
Preheat the oven to 180C/350F (not fan pressured).
Break up the chocolate and cube the butter, and soften them collectively, stirring over low warmth. You will have to make use of au bain marie for those who don’t have an induction hob. Permit the chocolate combination to chill considerably (to round 50C/120F) earlier than including it to the egg combination.
Separate the eggs. Mix the orange zest, egg yolks, and sugar within the bowl of a meals processor.
Course of till the sugar has dissolved.
Add the almond flour.
Course of till the almond flour has been integrated.
Add the chocolate combination.
Course of till integrated.
Beat the egg whites till they’re like snow. Switch the chocolate almond combination to a big bowl. Fold the egg whites into the the chocolate almond combination in 4 components, working gently from beneath with a picket spoon or rubber spatula. Working gently reasonably than stirring vehemently is essential to maintain as a lot air within the combination as potential, as that is what is going to leaven the cake.
Maintain going till the batter is easy.
Grease a 18 cm (7″) springform pan with butter, and switch the batter to the greased pan. Degree the highest with a spatula.
Bake the cake at 180C/350F (not fan pressured) till a toothpick inserted into the middle comes out clear, about 30-35 minutes.
It is very important permit the cake to chill earlier than eradicating the springform pan, as in any other case it could tear.
End with powdered sugar.
Serve at room temperature.
You’ll be able to retailer the cake within the fridge, wrapped in plastic foil. It’s simpler to slice it when it’s chilly, however permit the slices to come back to room temperature earlier than serving.
Wine pairing
That is nice with a Moscato di Pantelleria or Malvasia delle Lipari Passito.
