A flourless Italian chocolate and almond cake, crisp on top and moist inside. Serves 8.
for the tin; cut into cubes160g
500ml
70% cocoa, broken into pieces200g
4piece
150g
200g
1pinch
1tbsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 160g | for the tin; cut into cubes | — | |
| 2 | | 500ml | — | — | |
| 3 | | 200g | 70% cocoa, broken into pieces | — | |
| 4 | | 4piece | — | — | |
| 5 | | 150g | — | — | |
| 6 | | 200g | — | — | |
| 7 | | 1pinch | — | — | |
| 8 | | 1tbsp | — | — |
Turn the oven to 170 °C (150 °C fan).
Grease the 20 cm springform tin with a little of the butter on kitchen paper and line the base with baking paper.
Unsalted butter · 10 g
Pour about 5 cm of water into the medium saucepan.
Water · 500 ml
Put the chocolate in the heatproof bowl.
Dark chocolate · 200 g
Add the rest of the butter.
Unsalted butter · 150 gSet the bowl over the simmering water, without letting it touch, and stir with the spatula until melted and smooth.
Lift the bowl off the pan and leave the chocolate to cool for 10 minutes.
Crack the eggs into the large mixing bowl.
Egg · 4 piece
Scoop the yolks out with the spoon into the mixing bowl, leaving the whites behind.
Add the sugar and whisk with the hand mixer for about 3 minutes, until pale and thick.
Caster sugar · 150 g
Fold in the cooled chocolate with the spatula.
Fold in the ground almonds.
Ground almonds · 200 gAdd a pinch of salt to the egg whites and whisk with the clean beaters until they hold soft peaks.
Salt · 1 pinchEgg white · step 10Fold the whites into the chocolate mixture in 3 lots, gently, until no white streaks remain.
Scrape the batter into the tin and level the top.
Using oven gloves, put the springform tin in the oven.
Bake for about 40 minutes, until the top is crisp and the middle is just set; it stays moist inside.
Using oven gloves, take the springform tin out.
Leave to cool in the tin for 30 minutes; it will sink a little.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Turn the oven to 170 °C (150 °C fan).⏱ 15 min |
| 2 | 10 g | | Grease the 20 cm springform tin with a little of the butter on kitchen paper and line the base with baking paper.⏱ 1 min 30sResultLined springform tin |
| 3 | 500 ml | | Pour about 5 cm of water into the medium saucepan.⏱ 10sResultWater |
| 4 | — | | Bring to a gentle simmer.⏱ 5 minResultSimmering waterused in step 7 |
| 5 | 200 g | | Put the chocolate in the heatproof bowl.⏱ 20sResultDark chocolate |
| 6 | 150 g | | Add the rest of the butter.⏱ 10sResultDark chocolate and unsalted butter |
| 7 | Simmering waterstep 4 | | Set the bowl over the simmering water, without letting it touch, and stir with the spatula until melted and smooth.⏱ 5 minResultMelted chocolate and butter |
| 8 | — | | Lift the bowl off the pan and leave the chocolate to cool for 10 minutes.⏱ 10 minResultCooled chocolateused in step 12 |
| 9 | 4 piece | | Crack the eggs into the large mixing bowl.⏱ 40sResultEgg |
| 10 | Eggstep 9 | | Scoop the yolks out with the spoon into the mixing bowl, leaving the whites behind.⏱ 1 minResultEgg yolksused in step 14 |
| 11 | 150 g | | Add the sugar and whisk with the hand mixer for about 3 minutes, until pale and thick.⏱ 3 minResultEgg yolks and caster sugar |
| 12 | Cooled chocolatestep 8 | | Fold in the cooled chocolate with the spatula.⏱ 40sResultChocolate yolk mixture |
| 13 | 200 g | | Fold in the ground almonds.⏱ 40sResultChocolate almond mixture |
| 14 | 1 pinch | | Add a pinch of salt to the egg whites and whisk with the clean beaters until they hold soft peaks.⏱ 3 minResultWhisked egg whites |
| Egg whitestep 10 | |||
| 15 | Whisked egg whitesstep 14 | | Fold the whites into the chocolate mixture in 3 lots, gently, until no white streaks remain.⏱ 1 min 30sResultTorta caprese batter |
| 16 | Torta caprese batterstep 15 | | Scrape the batter into the tin and level the top.⏱ 30sResultBatter to bake |
| 17 | — | | Using oven gloves, put the springform tin in the oven.⏱ 10sResultBatter to bake |
| 18 | — | | Bake for about 40 minutes, until the top is crisp and the middle is just set; it stays moist inside.⏱ 40 minResultBaked torta caprese |
| 19 | — | | Using oven gloves, take the springform tin out.⏱ 10sResultBaked torta caprese |
| 20 | — | | Leave to cool in the tin for 30 minutes; it will sink a little.⏱ 30 minResultCooled torta caprese |
| Total Time | 1 hr 36 min | ||
A batch eaten a portion at a time — about 8 portions. Serve what is wanted now and keep the rest.
| Nutrient | Per serving |
|---|---|
| 560kcal | |
| 12g | |
| 43g | |
| 18g | |
| 37g | |
| 28g | |
| 5g | |
| 61mg |
A flourless Italian chocolate and almond cake, crisp on top and moist inside. Serves 8.
What you’ll doYou will melt dark chocolate with butter, whisk egg yolks with sugar, fold in the chocolate, ground almonds and whisked egg whites, and bake until just set.