Torta Caprese

This rich, decadant chocolate cake orginated from the island of Capri. Created by a hotel chef in the 1930s, he accidentally left the flour out of his chocolate cake and his affluent guests loved it so much they asked for the recipe. A delicious accident created one of Southern Italy's most famous desserts.

You can purchase almond flour or process blanched, raw almonds to a flour consistency. Store your almond flour in the refrigerator and be sure to use before it expires. Nut flours can go rancid when stored at room temperature after opening.

Also, make sure to use a good, quality brand chocolate. When chocolate is the star of your dessert you want to use a high quality product. Guittard, Valhrona, Lindt and Ghiradelli are some brands to consider. I would not use Nestle, Hershey or store brands.

Torta Caprese

1-1/4 cups of dark chocolate (60% cacao)

2 cups almond flour

1 1/2 sticks unsalted butter (12 tablespoons)

1 cup of sugar

4 eggs

1/4 teaspoon salt

Heat a double boiler over simmering water. Add chocolate and butter and stir until melted. Turn off heat. (You can also do this with a large bowl over a pan of simmering water or in the microwave in 15 second intervals.)

Separate the egg whites from the yolks. Place whites in one mixing bowl and the yolks in another. Add the sugar to the egg yolks. Beat on high with an electric mixer until mixture is pale and frothy, around 3 minutes. Beat in the melted chocolate mixture, then salt and almond flour. 

Beat the egg whites on high speed for about 5 minutes or until stiff peaks form. Add about 1/3 of the egg whites into the yolk-chocolate mixture and use a spatula to fold it into the batter. Add the remaining egg whites and, this time, use your hands to fold into the batter until fully incorporated. Line the bottom of an 8 or 10 inch cake pan with parchment paper and grease with butter or cooking spray. Pour the batter into the prepared pan. Bake at 350° F for 45 minutes or until a toothpick inserted in the middle comes out clean. 

Run an offset spatula around the edge of the cake. Let cool for 10 minutes. Turn the cake out on a plate and remove the paper. Sprinkle the top with powdered sugar and/or decorate with some halved strawberries.

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