Torta caprese

Method

1. Preheat the oven to 180°C/gas 4.

2. In a food processor, process the chocolate until firmly chopped, but still retaining a little texture. If you dont have a processor, chop the chocolate finely with a large knife.

3. Beat the egg yolks with the sugar and vanilla extract in a mixing bowl until the mixture is pale and thick. Fold in the processed chocolate, ground almonds and the melted butter.

4. Whisk the egg whites in a separate bowl until they form soft peaks. Fold the beaten egg whites into the chocolate mixture.

5. Spoon the chocolate mixture into a greased, lined 24cm cake tin.

6. Bake the chocolate mixture for 50-60 minutes until just firm to the touch. Leave to cool in the tin, then turn out. Dust the surface with icing sugar before serving.

Comments                        add a comment

Be the first to add a comment...

Ingredients

200g dark chocolate
4 Eggs, separated
175g caster sugar
1 tsp vanilla extract
250g ground almonds
200g Butter, melted and cooled until tepid
icing sugar

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Save money on shopping bills
Great discounts on cookware
Afternoon tea, curry cookery courses and more!