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a new love – from our trip to Italy – torta caprese

We had this amazing cake for dessert in where else but Capri! I hope to try to make it as it was so yummy and I just need to have it again! I found a few recipes that I hope to try. Here is a picture of it at this amazing local restaurant in Capri.

recipe from italian cooking & living

* 10 ounces almonds
* 6 ounces semisweet chocolate
* 8 ounces unsalted butter, softened
* 10 ounces granulated sugar
* 6 large eggs, whites and yolks separated
* 2 ounces Strega liquor
* 2 tablespoons pure vanilla extract

Preheat the oven to 400 degrees. In a food processor, grind the almonds and chocolate, separately until finely chopped. Set aside. In a mixer with whisk attachment, combine the butter, sugar, and egg yolks. Beat until the mixture becomes frothy and has a light yellow color.

Begin to add the butter, a little at a time,with the Strega liquor and vanilla extract and mix until well incorporated. In a separate bowl, whip the egg whites until they form stiff peaks. Fold the beaten egg whites into the batter, very gently making sure you don’t deflate them. Pour the batter into a greased cake pan and bake for approximately 40 minutes. Let cool and cut into 12 slices, dusted with powdered sugar. Serves 12

recipe from scroll down a bit…

350 gr. chopped almonds
350 gr. sugar
260 gr. butter
200 gr. dark chocolate
7 eggs

In a mixing bowl cream the butter and sugar using a whip.
Add the egg yolks one by one, mixing well.
Add the almonds, the chocolate previously melted in a bain marie and, slowly fold in the stiffened egg whites.
Pour the mixture into a buttered and floured cake tin and cook in an oven at 160°C for 45 minutes.

recipe from Bon Apetit via epicurious

1 1/2 cups blanched slivered almonds
1 cup sugar
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
5 large eggs, separated
1/2 teaspoon almond extract
1/2 teaspoon grated lemon peel
1/2 cup (1 stick) unsalted butter, melted, cooled
1/4 teaspoon salt
Powdered sugar

Preheat oven to 350°F. Butter 10-inch-diameter springform pan with 2 3/4-inch-high sides. Combine almonds and 1/3 cup sugar in processor. Blend until almonds are very finely ground. Transfer almond mixture to medium bowl; do not clean processor. Add chocolate and 1/3 cup sugar to processor. Blend until chocolate is finely ground but not beginning to clump, about 45 seconds; stir into almond mixture. Using electric mixer, beat egg yolks and remaining 1/3 cup sugar in large bowl until mixture falls in heavy ribbon when beaters are lifted, about 5 minutes. Beat in almond extract and lemon peel. Fold in chocolate-almond mixture, then butter.

Using clean dry beaters, beat egg whites and salt in another large bowl until stiff but not dry. Fold whites into chocolate batter in three additions. Transfer batter to prepared pan.

Bake cake until tester inserted into center comes out with moist crumbs attached, about 40 minutes. Cool cake completely in pan on rack. (Can be made 1 day ahead. Cover; store at room temperature.) Cut around pan sides to loosen; release sides. Sift powdered sugar over cake.


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