Torta Caprese (Chocolate Almond Cake)
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Torta Caprese (Chocolate Almond Cake)
  Chocolate    Almonds    Cakes  
Last updated 6/12/2012 12:59:58 AM. Recipe ID 22968. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Torta caprese (chocolate almond cake)
 Categories: Taste
      Yield: 4 Servings
 
      2    Sticks (1 cup) unsalted
           Butter, softened
    1/2 lb Sugar
      5 lg Eggs, separated
      6 oz Bittersweet chocolate
           (Callebaut), grated fine
      5 oz Finely ground blanched
           Almonds
      2 tb Cognac or brandy
  1 1/2 tb Potato starch
    1/2 ts Ground cinnamon
           Pinch of salt
           Sifted confectioner's sugar
           For garnish
 
  Preheat the oven to 350 degrees F. Line a 9-inch springform cake pan
  with foil.
  
  In a bowl with an electric mixer cream the butter with all but 1/4
  cup of the sugar and beat until light and fluffy. Add the egg yolks,
  one at a time, and beat the mixture until combined well. Stir in the
  chocolate, almonds, cognac, potato starch, cinnamon and salt.
  
  In a bowl with an electric mixer beat the egg whites until they are
  foamy. Add the remaining sugar, a little at a time, and beat the
  whites until they form soft peaks. Stir 1/4 of the whites into the
  batter and fold in the remaining whites gently but thoroughly.
  
  Pour the batter into the prepared pan and bake for 40 minutes, or
  until puffed and still slightly loose in the center Transfer to a
  rack to cool completely.
  
  To unmold: release the sides from the pan and peel back foil. Invert
  cake onto a plate and carefully peel off foil from bottom of cake.
  Invert cake onto a serving plate and dust top with confectioner's
  sugar.
  
  Suggested Wine: Limoncello
  




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 22968 (Apr 03, 2005)

[an error occurred while processing this directive]