Torta Caprese

Torta caprese is a classic flourless cake from the isle of Capri. Chocolate and almond flour are the main ingredients that combine to make this a divine dessert, moist and rich with flavor. It's a great cake for all, but especially for those looking to eliminate gluten from their diet. But don't skip the whipped cream -- unless you choose vanilla ice cream as a topper instead.

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Torta Caprese

(recipe from "Cooking with Manuela")

Ingredients

• 1 cup (175 gr ) dark chocolate (I used Hershey's Special Dark bars)
• 6 oz (170 gr) unsalted butter
• 1 cup (120 gr) powdered sugar
• 5 large eggs, divided
• 1 teaspoon vanilla extract
• 1 tablespoon rum (optional)
• 3 cups (300 gr) almond flour (I used 2 1/2 cups almond flour and 1/2 cup all purpose flour because I ran out of almond flour)
• 1 teaspoon baking powder
• powdered sugar for dusting

Instructions

1. Line or grease an 8 or 9-inch round springform pan. Preheat the oven to 350F (180C).
2. In a small bowl, add the butter, cut into pieces, and the chocolate. Melt in a double boiler or in the microwave for 45 seconds (80% power), adding 20 more seconds as needed. Whisk until smooth, and set aside to cool.
3. In a large bowl, beat the egg yolks with the powdered sugar until light and foamy. Save the egg whites in a separate large bowl for later. Add the vanilla paste (or extract) and the rum. Mix some more.
4. Add the melted butter/chocolate and beat some more. Add the almond flour and baking powder, and mix until combined.
5. Beat the egg whites in a separate bowl until firm. Fold into the cake batter.
6. Pour into the prepared pan, level, and bake for 35 to 40 minutes golden and set. Test with a toothpick for readiness. Let cool, remove from the pan and serve with powdered sugar.