A Slice of Heaven on Your Plate

Fruit filled desserts are the darlings of summer baking.  It makes sense, of course. With summer fruits at peak season, what better to do with them than bake up a delicious pie, crumble or shortcake?  But fruit-based summer desserts are an obvious and, dare I say, even a bit cliche, choice so I found myself looking for something unexpected, something different.  As I gazed into the recesses of my kitchen cabinet, waiting for inspiration to strike, I came across a half-used bag of almond flour, left over from the Spanish Almond Cake I made in the spring.

And it struck me, why not look to the Mediterranean for a summer dessert that is delightfully unexpected?  With that question my journey to find the perfect, non-fruit summer dessert, was answered with the Torta Caprese.

This Torta Caprese tastes like sunshine.

A Taste of the Mediterranean

If a devil’s food cake and a brownie met, fell in love, and had a baby, it would be the Torta Caprese.  Its moist, deeply chocolate crumb improves with age and tastes even better on the second day.  Because of its richness it is best served sliced thin with a scoop of vanilla ice cream or dollop of whipped cream on the side. And, if you’re feeling sassy, go ahead and top it with your favorite, in-season summer fruit.

Unassuming on a plate, an explosion of chocolatey goodness on your fork, the Torta Caprese must be tried to be believed.

THE RECIPE: TORTA CAPRESE

Ingredients

12 Tablespoons unsalted butter, divided into 12 pieces
6 oz bittersweet chocolate, chopped
1 teaspoon vanilla extract
4 large eggs, separated
1 cup granulated sugar, divided into two 1/2 cups
2 cups almond flour
2 Tablespoons Dutch-processed cocoa flour
1/2 teaspoon salt
Confectioner’s sugar

Step 1

Adjust oven rack to middle position and heat to 325 degrees.  Lightly spray a 9″ springform pan with vegetable oil spray.

Step 2

Microwave butter and chocolate in a medium bowl for about 1 minute 1 minute 1/2, stirring often, until melted. Stir in vanilla and put to teh side.

Step 3

Using a stand mixer fitted with the whisk attachment, whip eggs on medium low until foamy, about 1 minute. Increase speed to medium-high and continue to whip, slowly adding 1/2 cup granulated sugar, until whites are glossy and hold stiff peaks, about 4 more minutes. Put whites in a large bowl.

Step 4

Add egg yolks and remaining 1/2 cup granulated sugar to now-empty mixer bowl and whip on medium-high speed until thick and pale yellow, about 3 minutes, scraping down bowl as necessary. Add chocolate mixture and mix on medium speed until incorporated, about 15 seconds. Add almond flour, cocoa, and salt and mix until incorporated, about 30 seconds.

Step 5

Remove bowl from mixer and stir with large rubber spatula, scraping bottom of bowl to ensure almond flour is fully mixed in. Add 1/3 of whipped whites to bowl, return bowl to mixer, and mix on medium speed until no streaks of white remain, about 30 seconds, scraping down bowl halfway through mixing. Transfer batter to bowl with remaining whites. Using large rubber spatula, gently fold whites into batter until no streaks of white remain. Pour batter into prepared pan, smooth top with spatula, and place pan on rimmed baking sheet.

Step 6

Bake until toothpick inserted in center comes out with few moist crumbs attached, about 50 minutes, rotating pan halfway through baking. Let cake cool in pan on wire rack for 20 minutes. Remove side of pan and let cake cool completely, about 2 hours. Dust top of cake with confectioners’ sugar, if using. Transfer cake to serving platter and enjoy!

Please tell us what you think, we really want to know!

Tell us what you think!

Please comment below if you try the Torta Caprese recipe and let us know how it goes!  Find all of Brooklyn to the Catskills‘ recipes in the Food section of our website.  We’d love to hear what you think about our other recipes too!