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The story is as delicious as the cake.
Regards,
Patricia
This chocolate, almond based ' Torta Caprese ' is an Italian dessert icon. The luscious flourless cake got re-vised to an ultimate delight. This tamed semi-sweet chocolate paradise has become one of my favourite indulgences. It's an absolutely gluten-free dessert and an added bonus for our tummies ;o)
For a dedicated post...refer here:
http://www.foodessa.com/2011/02/isle-of-love-n-torta-caprese-cake.html
Ingredientes
- . > (Metric / American measures) <
- . > Chocolate mix:
- . 200g (8 oz.) bittersweet (60-70%) chocolate
- . 125 ml (1 stick --1/2 cup) unsalted butter
- . 125 ml (1/2 cup) vegetable oil (grape seed preferred)
- . > Nut mix:
- . 260g (2 cups) raw Almonds, coarsely crushed
- . 15 ml (1 Tbsp.) baking powder
- . pinch of sea salt
- . > Egg Mix:
- . 5 xLarge eggs
- . 220g (1 cup) granulated sugar
- . 15 ml (1 Tbsp.) pure vanilla extract
- . 1 finely zested Orange (optional)
- . confectioner’s sugar for optional dusting
Direcciones
- . Pre-heat oven at 350F/180C/Gas4. Position rack in the center of the oven. Use a round sized 10 x 2 in. (26 x 5cm) shallow corning ware or similar cake pan. Place onto a baking sheet.
- . > Chocolate melt: Place the butter, oil and chopped chocolate to melt in a medium bowl set over a 'bain-marie' with water barely simmering. Stir occasionally until it is smooth. Remove the bowl and set it aside to cool slightly while preparing the rest of the cake.
- . > Nut mix: If the almonds have not been pre-ground...do so with a small portion of the sugar. Only crush the almonds so that at least 3/4 of the mix looks very finely grounded. Add the baking powder and a pinch of salt and set it aside.
- . > Egg mix: In a large bowl, beat together the eggs and the remaining sugar until a creamy pale yellow colour appears. Also add in the vanilla.
- . With a large spatula, gradually fold in the melted chocolate into this bowl. Fold in the crushed nuts as well. The optional orange zest can also be added. Pour the batter into a lightly oiled cake pan.
- . > Bake: Place cake pan onto the baking sheet and bake for 30 minutes. Afterwards, place the cake pan onto a rack and wait at least 2 hours before serving.
- . If desired, dust or decorate with powdered sugar only when cake has properly cooled at room temperature. This cake can be kept out for up to 3 days or frozen whole or in quadrants for up to a month in tightly sealed plastic wrap and bag.
- . Happy baking from Claudia's kitchen...FOODESSA.com
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18 de Febrero de 2011
Comentarios
10 de Mayo de 2011Wow! I can't wait to try this one. It is gluten free, looks delicious and healthy too.
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