Side Pannel
Torta Caprese
Torta Caprese
- Recipe Submitted by maryjosh on 04/23/2018
Ingredients List
- 12 oz unblanched whole almonds (about 2 cups)
- 1 1/4 cups sugar, divided
- 8 oz bittersweet**, coarsely chopped
- 1/2 pound (2 sticks) unsalted butter
- 6 large eggs, separated, at room temperature
- 2 tablespoons Grand Marnier, optional
- Confectioners' sugar for sprinkling
Directions
Preheat oven to 325ºF and set a rack on the lower or middle level. Butter a 9-inch springform pan. Line the bottom of the pan with a circle of parchment paper.
Grind the almonds in a food processor, in three batches, pulsing each batch with 2 tablespoons of the sugar, using 6 tablespoons in all.
In a bowl over simmering water or in the top of a double boiler or in the microwave (I used the microwave), melt the chocolate and butter together. Set aside.
Beat the egg yolks in a large bowl with an electric mixer until lemon-colored, about 5 minutes. Gradually beat in 10 tablespoons of the sugar. Add the chocolate mixture, stirring to mix well. Add the ground almonds and stir to incorporate. Add the 2 tablespoons of Grand Marnier, if using, and stir to combine.
In a clean bowl, beat the egg whites with the remaining 1/4 cup sugar until they form firm peaks. In two additions, fold the egg whites into the chocolate mixture.
Pour the batter into the prepared cake pan and smooth the top. Put the pan on a cookie sheet (I don't do this) and bake for 1 1/2 hours (my mother and I have had consistent results baking this torte for 55 minutes) or until a toothpick inserted in the center comes out clean.
Let cool in the pan on a wire rack for 15 minutes before removing the sides of the springform pan, then cool completely.
When the cake has cooled, turn it upside down onto a serving plate — we never flip this torte over. The top crackly layer is so pretty. But if you do decide to flip, peel off and discard the parchment paper. Just before serving, sift confectioners' sugar over the top.
Grind the almonds in a food processor, in three batches, pulsing each batch with 2 tablespoons of the sugar, using 6 tablespoons in all.
In a bowl over simmering water or in the top of a double boiler or in the microwave (I used the microwave), melt the chocolate and butter together. Set aside.
Beat the egg yolks in a large bowl with an electric mixer until lemon-colored, about 5 minutes. Gradually beat in 10 tablespoons of the sugar. Add the chocolate mixture, stirring to mix well. Add the ground almonds and stir to incorporate. Add the 2 tablespoons of Grand Marnier, if using, and stir to combine.
In a clean bowl, beat the egg whites with the remaining 1/4 cup sugar until they form firm peaks. In two additions, fold the egg whites into the chocolate mixture.
Pour the batter into the prepared cake pan and smooth the top. Put the pan on a cookie sheet (I don't do this) and bake for 1 1/2 hours (my mother and I have had consistent results baking this torte for 55 minutes) or until a toothpick inserted in the center comes out clean.
Let cool in the pan on a wire rack for 15 minutes before removing the sides of the springform pan, then cool completely.
When the cake has cooled, turn it upside down onto a serving plate — we never flip this torte over. The top crackly layer is so pretty. But if you do decide to flip, peel off and discard the parchment paper. Just before serving, sift confectioners' sugar over the top.
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