Friday, February 9, 2018

Flourless Chocolate Almond Cake

Flourless Chocolate Almond Cake or “Torta Caprese” as it’s called throughout the Amalfi Coast and the island of Capri. This cake originated on the island of Capri, and as the tale has been told, it began with Al Capone’s Pastry Chef Carmine Di Flore. While visiting Capri with a bunch of Mafia men he made a cake, then realized he forgot the flour. The mobsters liked it so much they asked for its name. He replied “Torta Caprese!”  And the flourless cake was born and still enjoyed today.

Well I got to enjoy it in my cooking class. Ooooey and chocolaty with a touch of Kahlua. You’ll need your Kitchenaide mixer or any mixer that has a paddle attachment, food processor, hand mixer and a 10” springform pan to prepare this recipe. Which makes me sad, my mixer is old and doesn’t have a paddle attachment. Therefore, there won’t be a video. Sorry. Serves 12 (yikes, we made 1/2 the recipe and I ate 1/3rd of it in one day!)


8 oz dark chocolate (55% to 60% cacao)

1 2/3 cups skin on almonds
1 cup unsalted butter, softened (cubed if a stick)
1 cup sugar
5 large eggs, separated
2 tablespoons coffe liqueur, like Kahlua
Pinch of salt
Powdered sugar or whipped cream, for serving (optional)


Put a piece of parchment paper on the bottom of your 10” springform pan then butter and flour the entire pan including the parchment paper. Preheat your oven to 325F. Process your almonds in your food processor until they are the texture of cornmeal but not fine as flour. Melt your chocolate in a double boiler or put 2 cups of water in a pot let boil then turn off the heat. Place the chocolate in a heatproof metal or glass bowl and put it on top of the pot, not touching the water. The steam will melt the chocolate, stir until it’s completely melted.

Mix the butter with about 1/2 of the sugar in the bowl of your stand mixer fitted with the paddle attachment at medium speed until smooth. Scrape the sides, as needed. Add the yolks one at a time, beating and scraping the sides of the bowl with each addition. At a low speed mix in the liqueur and the chocolate until well combined. Then add in the almonds, mix well.

Beat the egg whites and the salt with your hand mixer, after a minute or two gradually add in the other half of the sugar and beat until firm peaks have formed (not stiff peaks). Using a large spatula fold the egg whites into the chocolate mixture until no white streaks remain. Spread the batter evenly in the springform pan. Bake 50-55 minutes on the top rack in the oven. Check to see if it’s done by inserting a toothpick in the center. There will be moist crumbs attached. Do Not Over Bake. Set on a wire rack to cool. Once cool, run a knife around the edge, then release and remove the ring. Remove the parchment paper. Serve on a plate and dust with powdered sugar or a dollop of whipped cream. Yum Yum!

You don’t have to spend hundreds of dollars on a stand mixer.
You can tell I’m partial to red when it comes to kitchen gadgets.

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