Description
Moist, rich, fudgy, chocolate-y, nutty and no flour: The Torta Caprese is a fantastic Chocolate Tart and is very easy to make. Perfect comfort food and all the chocolate-love!
Ingredients
Scale
- 200 g butter (room temperature)
- 200 g dark chocolate (60-70%)
- 160 g white sugar (divided into two parts)
- 225 g grated almonds
- 4 eggs (separated)
- 1 tsp vanilla sugar
- 1/8 tsp salt
- 1/2 tbsp Amaretto (optional)
Instructions
- Preheat oven to 170°C convection/fan-assisted (or 190°C conventional oven setting).
- Butter and line a cake tin of 22 cm diameter with parchment paper. Dust with cocoa powder, and pour out the excess.
- Melt the butter and chocolate in a small pot over medium-low heat, stirring continuously. Let cool for a few minutes.
- In a bowl, cream together the egg yolks and half of the sugar with the salt and vanilla. Carefully add in the cooled chocolate mixture and the nuts.
- In a bowl of a stand-mixer, beat the egg whites with a pinch of salt until soft peaks form. Add the remaining sugar, and beat to stiff peaks.
- Fold the egg whites into the chocolate mixture.
- Pour everything into the prepared tin and bake the tart for 50-55 minutes. An inserted toothpick should come out quite clean (if there is still a runny residue, bake for a few more minutes).
- When baked, let it cool for about 30 minutes in the tin and then move onto a plate. If using the next day, wrap in plastic wrap and put in fridge.
- Dust with powdered sugar and decorate with fresh fruit.
