Torta Caprese Recipes

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INSTANT POT® TORTA CAPRESE (ITALIAN FLOURLESS CHOCOLATE-ALMOND CAKE)



Instant Pot® Torta Caprese (Italian Flourless Chocolate-Almond Cake) image

This Italian cake called "Torta Caprese" comes from the island of Capri. It is a moist, dense, fudge-like chocolate cake served at tea time on the Amalfi Coast. Typically made in the oven, making it in an electric pressure cooker keeps it moist without risk of drying out.

Provided by Buckwheat Queen

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 1h25m

Yield 10

Number Of Ingredients 7

4 ½ ounces semisweet chocolate (such as Baker's®), chopped
½ cup unsalted butter
½ cup white sugar
1 ⅜ cups almond flour
3 large eggs, separated, divided
1 tablespoon powdered sugar
1 tablespoon unsweetened cocoa powder

Steps:

  • Pour 2 cups water inside a 7-quart multi-functional pressure cooker (such as Instant Pot®) and insert a trivet. Generously butter an 8-inch round cake pan.
  • Combine chocolate and butter in a large microwave-safe bowl. Microwave on 800 watts for 2 minutes. Whisk and microwave for another 2 minutes. Continue whisking and cooking until chocolate and butter are completely melted. Add sugar and vigorously whisk until combined. Mix in almond flour until combined. Add egg yolks and stir until incorporated.
  • Beat egg whites in the bowl of a stand mixer until soft peaks form. Fold into the chocolate mixture. Pour batter into the prepared cake pan and cover with aluminum foil. Set the pan on top of the trivet in the cooker.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Open the lid and allow the cake to cool. Remove the cake pan with tongs and let cool on a wire rack for 15 minutes. Remove cake from the pan by placing a plate on top and flipping it over. Flip it again using another plate to set it right-side up.
  • Dust with powdered sugar and cocoa powder and serve.

Nutrition Facts : Calories 308.5 calories, Carbohydrate 22 g, Cholesterol 80.2 mg, Fat 23.3 g, Fiber 2.9 g, Protein 6.6 g, SaturatedFat 9.3 g, Sodium 86.5 mg, Sugar 17.8 g

TORTA CAPRESE CON LE NOCI (ITALIAN CHOCOLATE CAKE)



Torta Caprese con le Noci (Italian Chocolate Cake) image

This is a famous Italian chocolate cake originally from Capri but popular throughout Southern Italy, where every family has its own recipe. It's a rich, dense chocolate cake that's made either with ground almonds or walnuts. Walnuts are used here, but you can substitute them with the same weight of ground almonds, if desired. Dust with confectioners' sugar before serving.

Provided by Alemarsi

Categories     World Cuisine Recipes     European     Italian

Time 55m

Yield 8

Number Of Ingredients 9

3 eggs, separated
1 (4 ounce) bar dark chocolate, chopped
½ cup white sugar
2 tablespoons white sugar
½ cup butter
1 tablespoon butter
1 cup ground walnuts
⅓ cup all-purpose flour
1 tablespoon baking powder

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9-inch round cake pan.
  • Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form.
  • Beat egg yolks lightly in a separate bowl.
  • Heat chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides, until melted, about 5 minutes. Remove from heat.
  • Combine 1/2 cup plus 2 tablespoons sugar and 1/2 cup plus 1 tablespoon butter in a large bowl; beat with an electric mixer until creamy. Stir in egg yolks, melted chocolate, walnuts, flour, and baking powder until smooth. Fold egg whites gently into the batter.
  • Pour batter into the prepared cake pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool completely before serving.

Nutrition Facts : Calories 361.3 calories, Carbohydrate 29.9 g, Cholesterol 104.8 mg, Fat 25.9 g, Fiber 1.7 g, Protein 5.3 g, SaturatedFat 10.1 g, Sodium 302.2 mg, Sugar 22.7 g

TORTA CAPRESE



Torta Caprese image

Provided by Food Network

Categories     dessert

Number Of Ingredients 7

6 ounces semisweet chocolate
1 1/2 sticks unsalted butter
2/3 cup sugar, divided
8 large eggs, separated
1 1/3 cups walnut pieces, about 5 1/2 ounces
1/3 cup all-purpose flour
Confectioners' sugar for finishing

Steps:

  • Preheat oven to 350 degrees, setting rack at middle level. Butter a 10-inch round cake pan, 2 inches deep, and cut a piece of parchment or waxed paper to fit the bottom.
  • Cut the chocolate finely and place in a small bowl over hot water to melt, stirring occasionally. Remove the bowl from the pan and cool slightly.
  • In a large mixer, beat the butter with half the sugar until soft and light. Beat in the chocolate, then the yolks, one at a time, scraping bowl and beaters often. Continue beating until the mixture is smooth and light. Place the walnuts in the bowl of a food processor and grind them finely, pulsing the machine on and off at one second intervals. Be careful that the walnuts do not become pasty. Stir the walnuts into the batter.
  • In a clean dry bowl, beat the egg whites until they hold a very soft peak and beat in the remaining sugar in a slow stream. Beat the whites until they hold a soft glossy peak. Stir 1/4 of the whites
  • into the batter, then fold in the rest with a rubber spatula, so that no streaks remain.
  • Pour the batter into the prepared pan and smooth the top. Bake the Torta Caprese about 40 minutes, until the center is firm when pressed with a fingertip.
  • Cool the cake in the pan for 10 minutes. The cake may sink slightly, though this does not affect its texture. Trim off any loose crust and invert the cake on a rack, remove the pan and allow to cool completely. Dust cake with confectioners' sugar and slide onto a platter.

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