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In celebration of my mothers birthday I made her favourite cake, a Torta Caprese. Intensely chocolately with a gooey texture inside like a brownie with the outside browned slightly and crisp like meringue. Its gluten free which makes it that little bit richer for the fact its packed with almond meal (yum).
Sorry about my poor quality photos, thats what you get with a 2 megapixel camera phone and a shakey hand.
RECIPE
By Sophie Grigson, from Wicked by Delicious Magazine.
200g unsalted butter
200g dark chocolate
4 eggs separated
170g caster sugar
1 tsp vanilla extract
250g almond meal
Icing sugar and cocoa powder, to dust
Serve with icecream
Preheat oven to 150 degrees C. on fan forced oven. Grease and line 24cm springform cake pan with non stick baking paper.
Melt butter and set aside to cool.
Meanwhile, process chocolate or coursely chop making sure chocolate still retains a little texture.
Place egg yolks, sugar and vanilla in a bowl and beat until pale and thick. Fold in chocolate, butter and almond meal. (The mixture should be very thick)
In a separate bowl, whisk the eggwhites until soft peaks form. Gently fold the chocolate mixture into the egg whites in three lots using a big metal spoon.
Spoon into the cake pan, level the surface and bake for about 50-60 minutes (my oven cooked it in around 40) or until just firm to touch.
Set aside to cook in pan then remove.
Serve dusted with cocoa and icing sugar and with a scoop of vanilla icecream.
Enjoy.
Sorry about my poor quality photos, thats what you get with a 2 megapixel camera phone and a shakey hand.
RECIPE
By Sophie Grigson, from Wicked by Delicious Magazine.
200g unsalted butter
200g dark chocolate
4 eggs separated
170g caster sugar
1 tsp vanilla extract
250g almond meal
Icing sugar and cocoa powder, to dust
Serve with icecream
Preheat oven to 150 degrees C. on fan forced oven. Grease and line 24cm springform cake pan with non stick baking paper.
Melt butter and set aside to cool.
Meanwhile, process chocolate or coursely chop making sure chocolate still retains a little texture.
Place egg yolks, sugar and vanilla in a bowl and beat until pale and thick. Fold in chocolate, butter and almond meal. (The mixture should be very thick)
In a separate bowl, whisk the eggwhites until soft peaks form. Gently fold the chocolate mixture into the egg whites in three lots using a big metal spoon.
Spoon into the cake pan, level the surface and bake for about 50-60 minutes (my oven cooked it in around 40) or until just firm to touch.
Set aside to cook in pan then remove.
Serve dusted with cocoa and icing sugar and with a scoop of vanilla icecream.
Enjoy.
This is so yummy! I love chocolate and guess what, the simpler the better. Your mother should be so happy.
ReplyDeleteIts such an amazing cake for something so simple. The whole thing got devoured in an day so needless to say I will be making it again! Thank you!
ReplyDelete