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Torta caprese
Desserts

Torta caprese

Torta caprese

Over a decade ago, the fabulous Josée di Stasio (a family friend for over 30 years) gave Michele and I this recipe for torta caprese. We loved it so much that we still use it today to make one of our signature desserts at Impasto. This torta caprese is proof that a fantastic recipe is adaptable and can stand the test of time. This gluten-free cake (hello, almond flour!) is simply truly very delicious. Luxuriously chocolatey and perfectly moist, the torta caprese is also very elegant. You’ll also notice we’ve added our own personal touch with a dollop of ricotta cream to make every bite even more decadent.

Preparation 15 min
Cooking time 45 min
Portions 8 - 10

Ingredients

FOR THE CAKE

FOR THE RICOTTA GARNISH

Preparation

FOR THE CAKE

  1. Preheat the oven to 350°F.
  2. Grease and flour a 10-inch removable-bottom pan or a pie plate.
  3. In a bowl, over a saucepan of simmering water, melt the chocolate and the butter over low heat. Add the coffee and mix well. Set aside.
  4. In a different bowl, mix the ground almonds and the baking powder. Set aside.
  5. Place the sugar and eggs in a large bowl. With an electric mixer, whisk on medium speed for 5 minutes, or until the sugar has dissolved and the mixture is creamy and light in colour.
  6. Incorporate the dry ingredients.
  7. Delicately fold in the reserved chocolate mixture to incorporate.
  8. Pour the cake mixture into the prepared pan.
  9. Cook in the preheated oven for 45 minutes and let cool on a baking rack. The cake will set as it cools.
  10. Before serving, dust the cake with powdered sugar.

FOR THE RICOTTA GARNISH

  1. Place all the ingredients in a bowl and mix thoroughly with a spoon. Garnish the cake with a dollop of ricotta cream and serve.
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