TORTA CAPRESE
Flourless Chocolate Cake
While the specifics of its origins are a mystery we do know that this cake originated in Capri. Some believe the cake was actually an error that turned out so beautifully it quickly became a staple of the region. Mistake or not, it’s a very enjoyable little delicacy, with a soft, lush texture encased in the lightest chocolate shell.
Serves 8-10
Method
Preheat the oven to 180°C (fan-forced). Line a 22 cm springform cake tin with baking paper.
Melt the butter and chocolate in a heatproof bowl set over a saucepan of gently simmering water, ensuring the bottom of the bowl does not touch the water. Stir until smooth and well combined, then set aside to cool slightly.
Place the sugars and eggs in an electric mixer fitted with the whisk attachment and beat until light and fluffy. Fold in the almond meal and cocoa, then fold through the melted chocolate mixture.
Pour the batter into the prepared tin and bake for 45–50 minutes or until cooked through. Cool to room temperature in the tin, then transfer to a plate and dust with cocoa powder. Serve with double cream, if you like.
Ingredients
170 g unsalted butter, roughly chopped
225 g dark chocolate, broken into pieces
170 g caster sugar
110 g brown sugar
6 eggs
130 g almond meal
2 tablespoons cocoa powder, plus extra for dusting
Double cream, to serve (optional)