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Blog - Recipes
Type: Cake
Serves: 6
Difficulty: easy
Preparation time: 20 min
Baking: oven 170°C - 325°F
Baking time: 30-40 min
Special diet: gluten-free
butter 125 g (4½ oz)
icing sugar 50 g (1¾ oz)
honey 10 g (¼ oz)
egg yolk 60 g (2 oz)
salt 1 g (a pinch)
egg white 90 g (3¼ oz)
white sugar 60 g (2 oz)
cocoa powder 10 g (¼ oz)
almond flour 150 g (5¼ oz)
dark chocolate 150 g (5¼ oz)
orange zest 3 g (⅛ oz)
rum or orange liquor 10 g (¼ oz)
Torta Caprese
The Caprese cake is an Italian Cake made with chocolate and almond. It seems that it was accidentally invented by a chef from Capri island, who forgot to add the flour in the preparation of a cake. The result was a soft cake which melts in your mout... really delicious! This cake is easy and quick to prepare and, as it does not contain flour, it is gluten-free. The Capri Cake is perfect for any occasion: you can serve it accompanied by a tuft of whipped cream as a dessert to finish a meal; like dessert for Easter holidays or as a yummy snack.

How to make the Italian Torta Caprese
Preheat oven to 325 degrees F (170 degrees C).
Apply greased parchment paper to a 18-20 cm (7-8 inch) round pan.
Mix and Sift the cocoa powder and mix it with the almond flour.
Chop the dark chocolate and melt it.
Whip butter and icing sugar with salt until they are smooth.
Add egg yolks one by one and while mixing.
Add the melted chocolate and combine well.
Whip the egg whites adding the sugar in 2-3 times until a smooth and compact mixture is obtained.
Add whipped egg whites and sifted powder into whipped butter alternately. Mix gently.
Add orange zest and the liquor.
Pour evenly into the prepared pan.
Bake 30 to 40 minutes in the preheated oven, until the cake tests done with a toothpick.
Cool in the pan for 10 minutes, and then remove to a wire rack to cool completely.

Tips and Tricks
Use all ingredients at the same temperature, or at room temperature. The butter must be soft, but still compact.
You can melt the chocolate in the microwave or in a bain-marie. It is important, however, not to exceed 40°C and wait for it to cool before mixing it with the mixture.

Up to three days in an airtight container.

Are you looking for a recipe journal to write down this recipe? I created the product that may be suitable for you: My Sweet recipes: Cakes and Desserts Recipe Book.

If you are looking for other delicious recipes, here are some examples:
Chocolate Cake, Chiffon Cake, Coconut Cake

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