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Ingredientes
- 1 1/2 c. blanched slivered almonds
- 1 c. sugar
- 8 ounce bittersweet or possibly semisweet chocolate minced (don't use unsweetened)
- 5 lrg Large eggs separated
- 1/2 tsp almond extract
- 1/2 tsp grated lemon peel
- 1/2 c. unsalted butter - (1 stick) melted, cooled
- 1/4 tsp salt Powdered sugar as needed
Direcciones
- Preheat oven to 350 degrees. Butter 10-inch-diameter springform pan with 2 3/4-inch-high sides.
- Combine almonds and 1/3 c. sugar in processor. Blend till almonds are very finely grnd. Transfer almond mix to medium bowl; don't clean processor.
- Add in chocolate and 1/3 c. sugar to processor. Blend till chocolate is finely grnd but not beginning to clump, about 45 seconds; stir into almond mix.
- Using electric mixer, beat egg yolks and remaining 1/3 c. sugar in large bowl till mix falls in heavy ribbon when beaters are lifted, about 5 min. Beat in almond extract and lemon peel. Mix in chocolate-almond mix, then butter.
- Using clean dry beaters, beat egg whites and salt in another large bowl till stiff but not dry. Fold whites into chocolate batter in three additions. Transfer batter to prepared pan.
- Bake cake till tester inserted into center comes out with moist crumbs attached, about 40 min. Cold cake completely in pan on rack. (Can be made 1 day ahead. Cover; store at room temperature.) Cut around pan sides to loosen; release sides. Sift powdered sugar over cake.
- This recipe yields 12 servings.
- Comments: Capri, Italy - This decadent flourless chocolate and almond cake originated on the island of Capri, where it's called torta Caprese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 84g | |
| Recipe makes 12 servings | |
| Calories 362 | |
| Calories from Fat 245 | 68% |
| Total Fat 28.77g | 36% |
| Saturated Fat 12.32g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 107mg | 36% |
| Sodium 88mg | 4% |
| Potassium 312mg | 9% |
| Total Carbs 26.12g | 7% |
| Dietary Fiber 5.0g | 17% |
| Sugars 17.91g | 12% |
| Protein 9.08g | 15% |
