Torta Caprese

Ok, I first saw this on Mediterranean Living, so we're going to pretend it's on my diet.  Man, it's a lot of butter.  My doctor did say not to be afraid of using butter.  I'm not sure she had 11 tablespoons in mind, even for an 8-serving cake.  No matter what recipe you research, it's going to have way more butter in it than you think it should.

I planned to make a smaller 6" one for my first try.  There was a rather annoying 3 eggs in this recipe, so I went in search of one with easier math.  Chef Dennis's version has the advantage of using a standard 10" springform, so we're going with that one.  I made a third, and it fit nicely in the 6".  I cut the cake in quarters, based on the original serving size, but it really could have been six slices.  10 out of a 10" cake is a very generous serving.

This torte is naturally gluten-free.  It's kosher for Passover (dairy) if you omit the powdered sugar topping and go for a side of sweetened whipped cream instead.  Vanilla ice cream and berries are also welcome garnishes.

It is very important not to over-bake this cake.  The edges will be crispy regardless, but you want the center to just barely pass the toothpick test.  Otherwise, it will be like an overdone brownie.

6 eggs, room temperature, separated
1 C sugar, divided
10 oz dark or bittersweet chocolate, chopped
10 oz unsalted butter (2-1/2 sticks), softened
*3 C almond flour
1 Tb *Sabra, vanilla, or chocolate liqueur, optional
powdered sugar for dusting (unless for Passover) and/or whipped cream

1.  Grease a 10" springform with butter.  My 6" has a weird, textured bottom, so I also lined it with wax paper and buttered that.  Set on a rimmed baking sheet in case/when butter leaks and preheat oven to 350º.

2.  Whip egg whites and 1/2 C sugar to firm peaks.  Chill for the few minutes you're working on the rest of the batter.

3.  Melt the chocolate, either in a double boiler or in short bursts in the microwave.  Stir in liqueur or extract, if using.  Set aside to cool slightly.

4.  In a stand mixer with the whisk, whip butter and remaining 1/2 C sugar.  Scrape down bowl and whip in egg yolks one at a time until smooth.  There will be a lot of bowl scraping.

5.  Fold in almond flour by hand.  Rewarm chocolate a little if too stiff and stir it in until you get an even batter.

6.  Go get the egg whites from the fridge.  Gently fold in a spatula full at a time, taking care not to work the batter too hard and deflate them.  Once the big streaks are gone, pour batter into prepared springform.

7.  Bake until lightly set and it passes the toothpick test, 40-50 minutes.  That's a large variance because there are so many ways to build a springform pan.  Start checking when the cake no longer jiggles.

8.  Allow pan to cool on a rack for 10 minutes.  Run a knife or offset spatula around the rim, then release spring.  Let the cake cool another half hour on its base.

9.  Ok, here's what I should have done... Place a second cooling rack on top of the cake and invert.  Remove base and wax paper, if using.  Once bottom of cake is cool, invert serving plate and position for serving.  Invert again, and you've hopefully transferred the cake without breaking it.  I only lost a small chunk.  Remember, gluten-free torte.

10.  Dust with powdered sugar, if using, or garnish as desired.  Serve slightly warm or room temperature.

Serves 10-14

Difficulty rating  :)