Torta Caprese
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 1hr 15mins
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- Serves
- 8
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- Calories
- 456
The perfect recipe for anyone look to avoid gluten. Torta Caprese uses finely ground almonds in place of flour, giving this rich cake a deliciously dense, almost chewy texture. Saturated with plenty of dark chocolate, this is the perfect one-tin dessert recipe for any occasion – simply dust with icing sugar, slice, and serve
recipe updated Apr 2, 2025
Ingredients
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- Dark chocolate
- 160 g
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- Unsalted butter
- 120 g
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- Egg white
- 4
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- Egg yolk
- 4
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- Caster sugar
- 140 g
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- Ground almonds
- 175 g
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- Icing sugar
- as needed
Tools
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Oven
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Chef Patissier XL
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Medium bowl
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Springform tin - 20cm (8")
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Cooling rack
Step preview
- Preheat an oven to 180ºC
- Grease and line a springform tin
- Fit the Creaming Beater
- Add the ingredients into the warming bowl, fit the splashguard
- Heat - 10 minutes, heat setting 7, speed Stir 1
- Transfer the melted chocolate into a medium bowl and set aside
- Clean the warming bowl and fit the Whisk Tool
- Add egg whites into the warming bowl, fit the splashguard
- Mix – 2 minutes, speed Max
- Transfer the egg whites into a clean medium bowl and set aside
- Clean the warming bowl and fit the Creaming Beater
- Add the ingredients into the warming bowl
- Mix – 2 minutes, speed 2
- While the machine is running, gradually add the next ingredients and mix – 1 minute 30 seconds, speed 1
- Then add the melted chocolate mixture
- Mix – 30 seconds, speed 1
- Remove the warming bowl from the machine
- Use a spatula to fold the egg whites into the mixture in three batches
- Pour the mixture into the tin and level with a spatula
- Bake – 30 minutes, 180ºC
- Remove from the oven and let cool – 30 minutes
- Place on a cooling rack to cool completely
- Dust with icing sugar
- Serve