Most of you know that I have spent some time in Sorrento, Italy. This fabulous location, the beginning of the Amalfi coast is where I learned to make pizza before opening Bella Bistro. Along with making pizza every day, I also learned some other tasty treasures. Torta Caprese is one of them, my recipe was measured in grams, I have converted the recipe to ounces to make it easier for you.Print
Chocolate Torte Caprese
A wonderful gluten free chocolate almond Italian dessert… that I happen to love for breakfast with a cup of cappuccino .
11.5 ounces of almond flour
7 ounces of dark chocolate chopped
3 tablespoons heavy cream or milk
3/4 cup unsalted butter, softened
4 1/2 ounces granulated sugar
zest of 2 oranges
4 large eggs, separated
1 teaspoon vanilla extract
3 tablespoons of Grand Marnier
berries and powdered sugar as garnish, optional
Preheat your oven to 350°F and greased line with parchment a 10″ spring form pan.
Combine the dark chocolate and cream in a microwave safe bowl.
Heat in 30 second increments and stir after every 30 seconds. Set aside to cool while you prepare the rest.
Beat the butter three quarters of your sugar and beat until fluffy.
Add the orange zest, egg yolks and vanilla extract and beat until well combined.
Now add the almond flour and the melted chocolate. Add the Grand Marnier and beat until well combined.
In a separate bowl with clean beaters, beat the egg whites until soft peaks form. Gradually add the remaining sugar to the egg white mixture.
Fold the egg whites into the almond batter until well combined. Spoon the batter into the greased pan and bake for 40 – 45 minutes.
The cake will puff up in the oven, but when cooling, it’ll fall back down.
Let it cool completely in the pan and then release the sides of the springform pan and remove the cake and place on your serving plate.
When ready to serve sprinkle on some powdered sugar if desired and top with berries.