RECIPE MAGIC!

TORTA CAPRESE

Capri's Torta Caprese is a rich, flourless Italian chocolate cake that's paradoxically light yet rich - a delicate cloud of dark chocolate with the subtle crunch of almonds.

INGREDIENTS:

  • 200g dark chocolate (70% cocoa), chopped
  • 3/4 cup (160ml) fruity EVOO
  • 1 cup (200g) ground almonds
  • 1 cup (200g) granulated sugar
  • 4 large eggs, separated
  • 1 tsp pure vanilla extract
  • Pinch of salt
  • Icing sugar for dusting

DIRECTIONS:

Preheat oven to 325°. Grease a 9-inch springform pan and line bottom with parchment paper. Place chopped chocolate in a heatproof bowl. Melt using double boiler method or microwave in short bursts. Stir in EVOO until smooth. Let cool slightly.

In a large bowl, beat egg yolks with sugar until pale and creamy. Add vanilla. Fold in chocolate-EVOO mixture. Stir in ground almonds. The almonds should be finely ground but not into a powder.

In a separate bowl, beat egg whites with pinch of salt until stiff peaks form. Gently fold into chocolate mixture in three portions. Pour batter into prepared pan. Bake 35-40 minutes until set but still slightly moist in centre. Remove from oven and cool completely in pan. When cool remove from pan and place on flat surface. 

Dust with icing sugar using sieve. Garnish with berries. For Valentine's Day use a heart-shaped stencil for sugar dusting. Optional: Dollop our extra creamy whipped cream.