Torta Caprese
serves
12
"This recipe is a quintessential Mele family favourite. I remember my mamma would make this in our family restaurant when I was growing up. Moist, decadent and a wonderful crumbly texture, we would serve it with ice cream or mascarpone, with an accompaniment of seasonal fruit." – Massimo Mele
Recipe note: You’ll need a 24.5cm springform cake pan. This recipe can also be used to make about 15 individual portions, using ramekins. If using ramekins, bake for 35 minutes.
Ingredients (8)
- 260g salted butter, softened, plus extra, to grease
- 350g blanched almonds (see note)
- 200g caster sugar
- 7 large eggs, at room temperature, separated
- 200g dark (70%) chocolate, chopped
- 1/2 cup (125ml) amaretto
- Icing sugar, to dust
- Vanilla ice cream, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Preheat oven to 150°C/130°C fan-forced. Grease base and side of a 24.5cm springform cake pan with extra butter. Line base with baking paper.
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2.Add almonds to a food processor and whiz until a coarse powder.
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3.Melt chocolate in a medium heatproof bowl set over a saucepan of simmering water (don’t let base of bowl touch water). Set aside for 5 minutes to cool slightly.
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4.Place the butter and sugar in a large bowl and whisk until pale and creamy. Add egg yolks and ground almond and stir until combined. Add the melted chocolate and liqueur and stir to combine.
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5.In a stand mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Gently fold into the chocolate mixture, in batches. Pour into prepared pan. Bake for 50 minutes or until cooked when a skewer inserted comes out with a few crumbs attached. Set aside in pan on a wire rack to cool to room temperature.
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6.Transfer to a serving plate, dust with sugar and serve with a scoop of ice cream.
Recipe Notes
You can substitute the blanched almonds with almond meal, but using fresh almonds will result in a better texture.
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