Torta Caprese (Italian Flourless Chocolate Cake)

Method10 steps

1. 1

   Step 1: Line the base of an 8.5 inch springform cake tin with baking parchment and lightly grease the sides with the extra greasing butter.

   Uses Extra butter for lightly greasing the tin, as needed

2. 2

   Step 2: Carefully separate all 4 eggs into bowls of yolks and whites, keeping yolk out of the whites. Measure the 140 g caster sugar into separate portions of 90 g and 50 g. Preheat the oven to 180°C / 350°F.

   Uses 4 large eggs, to separate into yolks and whites · 140 g caster sugar, divided: 90 g for butter and 50 g for whites

3. 3

   Step 3: Melt all 140 g dark chocolate in a heatproof bowl over a pot of gently simmering water, keeping the bowl above the water. Stir in the pinch of fine salt and set aside.

   Uses 140 g dark chocolate · 1 pinch fine salt · Water for the gently simmering chocolate water bath, as needed; not added to the batter

4. 4

   Step 4: Cream all 140 g room-temperature batter butter with the measured 90 g caster sugar portion from step 2, using an electric whisk, until light and fluffy.

   Uses 140 g unsalted butter, at room temperature, for batter · 90 g measured caster sugar for butter

5. 5

   Step 5: Whisk all 4 separated yolks from step 2 into the creamed butter mixture until combined. Stir in all 200 g ground almonds with a spatula or wooden spoon.

   Uses Creamed butter and ninety grams sugar · 4 separated egg yolks · 200 g ground almonds, regular almond flour

6. 6

   Step 6: Stir all the melted salted chocolate from step 3 into the almond-yolk mixture until thoroughly combined.

   Uses Melted chocolate with salt · Almond, yolk and creamed butter mixture

7. 7

   Step 7: With clean, dry beaters, whisk the 4 separated whites from step 2 with the teaspoon lemon juice to soft peaks. Gradually add the measured 50 g caster sugar portion and continue whisking until the whites are stiff and glossy.

   Uses 4 separated egg whites · 1 teaspoon lemon juice · 50 g measured caster sugar for whites

8. 8

   Step 8: Gently fold all the whipped whites into the chocolate-almond mixture in three additions, about one third at a time. Stop when no white streaks remain and keep as much air in the batter as possible.

   Uses Whipped egg whites with sugar and lemon · Chocolate-almond base

9. 9

   Step 9: Transfer all the completed batter into the lined and greased tin. Bake at 180°C / 350°F for 30 minutes. Remove from the oven and let the cake cool before taking it out of the tin.

   Bake Torta Caprese · 30 minUses Completed airy chocolate-almond batter

10. 10

    Step 10: Dust the cooled cake with powdered sugar and cut into 16 small servings.

    Uses Baked and cooled Torta Caprese · Powdered sugar for dusting the finished cake, as needed