Entertaining Italian

Torta Caprese with ricotta and amaretto chocolate sauce

Name: Torta Caprese with ricotta and amaretto chocolate sauce recipe
Yield: 12
Cuisine: /italian
Ingredients: 250g unsalted butter, chopped; 375g dark (55%) chocolate, chopped; 7 eggs; 3/4 cup (165g) caster sugar; 3/4 cup (170g) brown sugar; 240g almond meal (we used Woolworths Macro almond meal); 150g dark (55%) chocolate, finely chopped; 300ml thickened cream; 2 tbs amaretto; 1 cup (240g) fresh ricotta, drained; 1 cup (250g) mascarpone; 1/3 cup (40g) pure icing sugar, sifted; 1 1/2 tsp vanilla bean paste

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by delicious. team

delicious. team

Jul 25, 2020

This chocolate torta Caprese is the answer to your gluten-free prayers. The traditional Italian almond and chocolate cake, topped with a vanilla ricotta and amaretto chocolate sauce, is by far the best thing you'll taste this week.

250g unsalted butter, chopped
375g dark (55%) chocolate, chopped
7 eggs
3/4 cup (165g) caster sugar
3/4 cup (170g) brown sugar
240g almond meal (we used Woolworths Macro almond meal)

Amaretto chocolate sauce

150g dark (55%) chocolate, finely chopped
300ml thickened cream
2 tbs amaretto

Vanilla ricotta

1 cup (240g) fresh ricotta, drained
1 cup (250g) mascarpone
1/3 cup (40g) pure icing sugar, sifted
1 1/2 tsp vanilla bean paste

Method

1.

Preheat oven to 180°C. Grease a 25cm springform pan and line the base and side with baking paper.
2.

Place butter and chocolate in a heatproof bowl set over a saucepan of simmering water (don’t let the bowl touch water). Cook, stirring frequently, for 6-8 minutes until melted and combined. Set aside for 20 minutes to cool slightly.
3.

Place eggs and sugars in the bowl of a stand mixer with the whisk attachment and whisk on high speed until thick and pale. Reduce to low and slowly add cooled chocolate mixture in a steady stream until combined. Carefully fold through almond meal and a pinch of salt. Pour into prepared pan and bake for 1 hour-1 hour 10 minutes until firm and a skewer inserted in the centre comes out with a few moist crumbs. Cool completely in pan.
4.

For the amaretto chocolate sauce, place chocolate and cream in a heatproof bowl set over a saucepan of simmering water (don’t let the bowl touch water) and stir until melted and smooth. Remove from heat and stir through amaretto. Set aside at room temperature to cool.
5.

For vanilla ricotta, whiz ricotta in a food processor until smooth. Transfer to a bowl and stir in mascarpone, icing sugar and vanilla. Spoon vanilla ricotta over cake and drizzle with amaretto chocolate to serve.