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Mary Knight

Torta Caprese

5 from 1 vote
Creamy, decadent and gluten-free
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 10
Course: Dessert
Cuisine: Italian
Ingredients Method

Ingredients
  

  • Line a 9″ springform pan with parchment paper. Lightly oil the bottom.
  • Preheat oven to 325 degrees.
  • 6 oz. good-quality bittersweet chocolate not unsweetened, chopped and melted
  • 1/2 cup plus 2 Tbls. extra virgin olive oil – I use Galantino Mandarin EVOO* but you can use any high-quality EVOO
  • 1 Tbls. grated orange rind
  • 4 large eggs separated
  • 1 cup sugar I use superfine
  • 7 oz. almond flour or finely ground whole almonds
  • Pinch of salt
  • whipped cream to decorate or if you prefer powdered sugar dust

Method
 

  1. Gently melt the chocolate and stir in the olive oil. Set aside.
  2. Beat the sugar and 4 egg yolks until light and creamy.
  3. Stir the ground almonds or almond flour into the sugar and egg mixture.
  4. Gently stir in the melted chocolate and olive oil.
  5. Beat the 4 egg whites with a pinch of salt until stiff peaks form.
  6. Gradually fold the egg whites into the chocolate mixture. The mixture will not be light and airy but still rather dense.
  7. Pour into prepared pan and bake for about 50 minutes. I usually start checking the cake at 40 minutes by inserting a toothpick in the center to see if the inside is still damp or beginning to form moist crumbs. This cake does have a fudgy inside so do not over bake it.
  8. Let cool for half an hour and run a spatula around the edges to loosen the sides. Undo the sides of the pan and let cool. Cake can be kept for up to 5 days, wrapped in plastic wrap in the refrigerator. It actually improves with flavor!