Monday, February 27, 2012

Dessert Recipe: La Torta Caprese

Photo by Shauna Alexander
You can find this recipe in the Capital Cooking Cookbook.

La torta caprese: chocolate Caprese cake (flour-less)
Featured on Capital Cooking's Cooking of Campania episode featuring Chef Enzo Febbraro
¼ lb butter
½ lb sugar
6 eggs, separated
Pinch salt
1 tsp vanilla essence
1/2 lb almonds, chopped
½ lb g dark chocolate

In a bowl, cream the butter with the sugar until it becomes pale and fluffy. Add the egg yolks, one at a time, beating well after each one. Stir in the salt, the vanilla essence and the chopped almonds, then melt the chocolate over a double boiler and stir into the cake mix. In another bowl, whisk the egg whites until they reach the soft peak stage. Very delicately, fold the egg whites into the cake mixture and pour the mixture into a buttered floured 9” round cake tin and bake in an oven preheated to 320ºF for 45 minutes. Leave to cool for 10 minutes then remove to a wire rack and leave until completely cool.

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