Italian Dessert Recipe – Chocolate Almond Torte, Delizioso!

torta caprese 5

“TORTA CAPRESE”

An indulgent chocolate torte made with ground almonds instead of flour, so even those who are gluten intolerant can enjoy the mouthfuls of delicious chocolate.

This recipe is taken from our ‘Autumn and Winter Cooking that is Just so Italian‘ recipe book

The coffee liqueur in the creamy accompaniment comes from our coffee suppliers Saccaria in the Le Marche region of Italy. It contains no artificial colouring and is just the thing to finish off a meal. It needs to be served very cold so we  would recommend keeping it in the freezer – but don’t worry it won’t freeze with its alcohol strength of 30%. It is also quite often used in the famous Italian tiramisu but as a great alternative you could pour it over some vanilla ice cream to create an “affogato” (meaning ‘drowned’) dessert. 

To view a PDF of the recipe, click here.

Ingredients which are available from our Just so Italian online shop are marked with a ‘*‘ and have a web link.

Serves 4

INGREDIENTS

300g ground almonds
250g butter
250g dark chocolate
200g caster sugar
5 eggs, separated

To serve

125g mascarpone
125g crème fraiche
2 tbsp coffee liqueur *
Moscato Di Sicilia * (optional!).  Our Sicilian dessert wine which goes particularly well with chocolate.

METHOD

1. Preheat the oven to 180°C / gas mark 4. Grease and line a 24cm spring form cake tin.

2. Break the chocolate into small pieces, put into a small bowl and melt in a microwave, blasting for 10–15 seconds at a time and stirring in between (or melt in a heatproof bowl over simmering water).

3. Whisk the butter and half of the sugar together until pale and fluffy, then stir in the egg yolks one at a time. You can do this with either an electric whisk or a food mixer.

4. Stir in the melted chocolate and then the ground almonds.

5. Add the remaining sugar to the egg white and whisk until they form soft peaks.

6. Carefully fold into the chocolate mixture. Pour the mixture into the cake tin and cook for 50–60 minutes. Leave to cool in the tin.

7. Mix together the mascarpone, crème fraîche and coffee liqueur and serve with the cake.