Caprese Cake Recipe Torta Caprese

Steps:

• Place the butter and chocolate in a heatproof bowl fitted over a saucepan with some simmering water and melt until smooth. Cool slightly until just warm to the touch.
• Preheat the oven to 350 degrees F. Butter the inside of a 9-inch springform pan.
• Place the egg whites in a medium bowl with the salt. Place the yolks in a slightly larger bowl with the granulated sugar. Using a handheld mixer, beat the whites on medium speed until stiff peaks form, about 2 minutes. Transfer the mixer to the bowl with the yolks and beat on medium speed until light, pale and fluffy, about 1 1/2 minutes. Using a rubber spatula, stir the chocolate mixture, almond flour and lemon zest and juice into the yolk mixture. In 2 batches, fold the whipped whites into the chocolate mixture. Pour the batter into the prepared pan and bake until puffed, golden brown and a toothpick inserted in the center comes out with just a few moist crumbs, about 45 minutes. Cool completely on a wire rack.
• Run a thin knife around the edge of the pan to release the cake. Remove the outside ring and dust the top with confectioners' sugar. Serve with soft whipped cream, if desired.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9-inch round cake pan.
• Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form.
• Beat egg yolks lightly in a separate bowl.
• Heat chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides, until melted, about 5 minutes. Remove from heat.
• Combine 1/2 cup plus 2 tablespoons sugar and 1/2 cup plus 1 tablespoon butter in a large bowl; beat with an electric mixer until creamy. Stir in egg yolks, melted chocolate, walnuts, flour, and baking powder until smooth. Fold egg whites gently into the batter.
• Pour batter into the prepared cake pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool completely before serving.

Steps:

• Preheat the oven to 350 degrees F. Line a 9-inch springform cake pan with foil.
• In a bowl with an electric mixer cream the butter with all but 1/4 cup of the sugar and beat until light and fluffy. Add the egg yolks, one at a time, and beat the mixture until combined well. Stir in the chocolate, almonds, cognac, potato starch, cinnamon and salt.
• In a bowl with an electric mixer beat the egg whites until they are foamy. Add the remaining sugar, a little at a time, and beat the whites until they form soft peaks. Stir 1/4 of the whites into the batter and fold in the remaining whites gently but thoroughly.
• Pour the batter into the prepared pan and bake for 40 minutes, or until puffed and still slightly loose in the center Transfer to a rack to cool completely.
• To unmold: release the sides from the pan and peel back foil. Invert cake onto a plate and carefully peel off foil from bottom of cake. Invert cake onto a serving plate and dust top with confectioner's sugar.
• Suggested Wine: Limoncello

Steps:

• Preheat oven to 350 degrees, setting rack at middle level. Butter a 10-inch round cake pan, 2 inches deep, and cut a piece of parchment or waxed paper to fit the bottom.
• Cut the chocolate finely and place in a small bowl over hot water to melt, stirring occasionally. Remove the bowl from the pan and cool slightly.
• In a large mixer, beat the butter with half the sugar until soft and light. Beat in the chocolate, then the yolks, one at a time, scraping bowl and beaters often. Continue beating until the mixture is smooth and light. Place the walnuts in the bowl of a food processor and grind them finely, pulsing the machine on and off at one second intervals. Be careful that the walnuts do not become pasty. Stir the walnuts into the batter.
• In a clean dry bowl, beat the egg whites until they hold a very soft peak and beat in the remaining sugar in a slow stream. Beat the whites until they hold a soft glossy peak. Stir 1/4 of the whites
• into the batter, then fold in the rest with a rubber spatula, so that no streaks remain.
• Pour the batter into the prepared pan and smooth the top. Bake the Torta Caprese about 40 minutes, until the center is firm when pressed with a fingertip.
• Cool the cake in the pan for 10 minutes. The cake may sink slightly, though this does not affect its texture. Trim off any loose crust and invert the cake on a rack, remove the pan and allow to cool completely. Dust cake with confectioners' sugar and slide onto a platter.

Steps:

• Preheat your oven to 350F (180C).
• Grease the sides of a 9 1/2" springform pan, then line the base with non-stick baking paper.
• Chop the chocolate finely with a large knife, or process until finely chopped, but still retaining some texture.
• Using a mixer, beat the egg yolks with the sugar and vanilla extract until the mixture is pale and thick.
• With a rubber spatula, fold in the chocolate, the almonds and melted butter.
• In a clean, dry bowl, beat the egg whites until they form soft peaks.
• Fold the beaten egg whites into the chocolate mixture.
• Spoon into the prepared cake tin and bake for between 50-60 minutes, until just firm to the touch.
• Leave to cool for 20 minutes before turning out.
• To serve, dust with powdered sugar.

Steps:

• Mix and combine chocolate, almonds, corn starch, baking powder and lemon zest.
• Add lemon juice and melted butter, mix and combine.
• With a handheld mixer whisk eggs and sugar for about 5 min until pale yellow and fluffy.
• Gradually add and combine the eggs and sugar mixture with the dry ingredients.
• Line a 23 cm cake tin with parchment paper, pour in the cake mixture and bake in the preheated oven at 170°C for 40 minutes. It is done when a toothpick inserted in the middle comes out clean. Leave the cake to cool slightly in a turned off an closed oven for 30 minutes.
• After that time take the cake out of the cake tin, cool completely and, if you wish, dust it with icing sugar.