This cake is decadent…made mainly with almond meal and dark chocolate, super rich, moist almost like brownie.
I have made chocolate cake using almond flour with a little bit of flour, but this one is totally flourless, and the texture is just heaven…it melts away…The cake is super rich, moist, and kind of between fudge and brownie. Since it is super rich a small slice goes a long way…and so satisfying.
This recipe was adapted from Food 52 with minor adjustment. As always, I like my dessert a bit less sweet than the original recipes, and as usual I try to make it practical. According to the site this cake is called Torta Caprese, from the Island of Capri.
– How the cake rises without flour?
Egg whites are whipped until soft peaks which are added to the cake batter to leaven it.
– What else can I add to the cake?
Oh…you can add all kind of flavors, orange zest, a shot of strong coffee, rum or Grand Marnier…many choices for you to pick.
– How can I serve this cake?
The cake really tastes better the next day…and you can serve with a dollop of whipped cream, chocolate ganache, fresh berries, crème anglaise…depends of your palate and what you have in the refrigerator.
– Can I freeze the cake?
Absolutely, once the cake is cooled, wrap in plastic unfrosted and freezer. Before serving let it defrost in the refrigerator overnight.I think it is time to look at the recipe…
– I think it is time to look at the recipe…
I used 2 small round pans for this recipe (4 ½ and 6 in), but feel free to use one 8 in round pan.
- 125 g almond flour
- 125 g dark chocolate
- 113.4 g (4 oz) butter, 1 stick
- 100 g sugar
- 3 large eggs separated
- 1 tablespoon rum (optional)
- Powdered sugar
- Fresh raspberry for garnish
Preheat oven to 325ºF and set a rack on the middle level.
Line the bottom of the pans (4 ½ and 6 inch) or pan (8 inch) with a circle of parchment paper and around it.
In a glass bowl on the top of a double boiler or a pot of simmering water add the chocolate until melted. Remove from the heat and add the butter. Mix until all combined, if need place the bowl back to the double boiler to melt the remaining butter.
Add to the chocolate mixture the almond flour, sugar. Mix until all combined. Once the mixture cools down add the egg yolk and the rum or any other ingredients you might add. Stir well and set aside.
In a clean bowl, beat the egg whites they form soft peaks. In three additions, fold the egg whites into the chocolate mixture.
Pour the batter into the prepared cake pan(s) and smooth the top. and bake for 20 minutes (4 ½ inch cake pan) and for 30 minutes (6 inch cake pan) or 40 minutes (8 inch cake pan), depending on the size of your cake pan or until a toothpick inserted in the center comes out with a few moist crumbs. Do not overbake.
Let cool completely on the rack before removing the cake from the pan.
Serve as you wish, with confectioner’s sugar, fresh berries, a dollop of whipped cream and so on…
– If you enjoy this simple and easy chocolate cake you might want to try the following…
Did you know that dark chocolate is rich in flavanols? Observational studies linked the benefits of the cocoa flavanols with reduced blood pressure, consequently reducing the risk of heart disease. One must be cautious to not over consume dark chocolate as it contain high calories and sugar.