top of page
Classic Torta Caprese (Chocolate Almond Cake)

Classic Torta Caprese (Chocolate Almond Cake)

C$0.00Price
For those who love chocolate, look no more. In the early 1920's, an Italian chef mistakenly added almond flour instead of flour. One of history's most appreciated blunders! This Torta Caprese is one of the world's best known desserts. 

  • Special Ingredients

    + Natural almond meal (not blanched)
    + Unsweetened bittersweet chocolate 70% cocoa content

     

    This is exact chemistry! Do not substitute, subtract or add any ingredient. Please read Important Information.

  • Free Download/Watch Youtube

    Watch Instructional Video Below

     

    -OR-

     

    For Free product please go through the check out process adding to the cart and click submit; there will be no charge. You will receive a downloadable MP4 instructional video and a downloadable PDF via email that includes a complete list of ingredients, and the necessary utensil equipment to help you successfully complete this recipe.

  • Required Equipment

    Hand or Stand mixer

  • Option

    Gluten-free

    Dairy

  • Yield

    (1) 8" round cake

  • Allergens

    Dairy, eggs, all nuts

Instructional Video




EQUIPMENT AND UTENSILS

Gas or electric range oven (no commercial convection)

Small food scale

Mise en place bowls

Large heat resistant bowl

Medium pot

Stand or hand mixer

Spatula

Small off set spatula 

8” springform pan

Parchment paper round

Large sheet pan



INGREDIENTS

DRY

170g unsweetened bittersweet chocolate 70% cocoa content

225g Granulated or organic cane sugar

250g Natural almond meal (not blanched)

1 teaspoon Cocoa powder

1/8 teaspoon Sea salt


WET

225g unsalted butter

5 large eggs room temperature



INSTRUCTIONS

Preheat the oven to 350ºF or 176ºC.

View the instructional lesson in the video.

Place the springform pan on a sheet pan.

The baking time will be approximately 45-50 minutes.

The cake is done when the centre of the cake is firm to the touch.



STORAGE

Eat warm with ice cream!

Consume the cake within 24 hours.


-or


Freeze

Cool the cake completely. 

Wrap the cake in parchment paper and place into an airtight container.

Freeze by the end of the day for up to 1 week

Reheat the frozen cake in a hot 350ºF or 176ºC oven (not microwave) until warmed through.

Consume the cake within 24 hours.




bottom of page