Chocolate & almond cake

Chocolate & almond cake

Torta caprese

By
From
The Amalfi Coast
Serves
6-8
Makes
(makes one 22 cm round cake)
Photographer
Helen Cathcart

Little nuggets of almonds pack out this dense cake full of wicked chocolate indulgence, which originates from Capri. Whole peeled almonds save a lot of time and effort but if you can only find them with skins, blanch them in boiling water for a few minutes then rub between two tea towels – the skins will come off quite easily.

Ingredients

Quantity Ingredient
200g whole skinned almonds
200g dark chocolate, broken into squares, minimum 70% cocoa solids
200g salted butter, plus extra for greasing
4 eggs, separated
200g caster sugar
icing sugar, for dusting

Method

  1. Grease a 22 cm loose-bottomed round tin with butter. Preheat the oven to 180°C. Scatter the almonds on a baking tray and bake for 10 minutes, or until lightly browned. Finely chop the nuts using a large knife or whizz in a food processor until they are the consistency of demerara sugar.
  2. Melt the chocolate and butter in a heatproof bowl over a pan of barely simmering water or in a microwave, taking care not to burn the chocolate. Remove from the heat and allow to cool a little. In a separate bowl, whisk the egg yolks and sugar together until light and fluffy. In another bowl, whisk the egg whites until they form soft peaks.
  3. Add the melted chocolate and butter to the egg yolks and combine thoroughly. Mix in the ground almonds. Fold in the egg whites using a whisk, metal spoon or spatula until well combined, then pour into the prepared cake tin. Bake in the oven for 35–40 minutes. The cake is cooked when it forms a crust on the outside (don’t expect a skewer inserted into the cake to come out clean because the centre always remains moist). To decorate the cake, place a doily on top and sift over a fine layer of icing sugar, then carefully remove the doily. Serve at room temperature.

A note on oven temperatures:

  • It has been assumed throughout that a fan-forced oven is being used. Please adjust your temperatures to 20°C higher if you are using a conventional oven.
Tags:
The AmalfiCoast
Giancarlo
Katie
Caldesi
Amalfi
Italy
Italian
Mediterranean
European
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