Torta Caprese
Feed me feed me Photo: book cover Penguin Random House
From Fran Mazza's book Feed Me Feed Me.
This is a flourless - and gluten-free - chocolate and almond cake.
Serves 8
Ingredients
- 170g unsalted butter
- 225g good-quality plain dark chocolate (50% or higher), chopped
- 170g caster sugar
- 110g soft brown sugar
- 6 medium-sized free-range eggs
- 130g ground almonds
- 2 Tbsp good-quality Dutch cocoa powder, sifted, plus extra for dusting*
- * Check label to ensure item is free from ingredients containing gluten
Method
Preheat the oven to 170°C. Grease a 22cm round springform cake tin and line the bottom and sides with baking paper. Place butter and chocolate in a heatproof bowl, place over a pot of simmering (not boiling) water and stir gently until melted. Set aside. Place both sugars and the eggs in the bowl of an electric mixer and whisk for 3-4 minutes until pale and fluffy. Add ground almonds and cocoa and gently fold to combine. Fold in the butter/chocolate mixture. Pour into the prepared cake tin and bake for 45-50 minutes. Allow to cool completely before removing from the tin. Dust with cocoa (or icing sugar if you prefer).
