Torta Caprese (Italian Flourless Chocolate Torte) Tarifi

Malzemeler

• 6 ounces dark chocolate (70% cacao), chopped into small pieces10 tablespoons unsalted butter, at room temperature1 cup ground almond meal (also know as almond flour)2 tablespoons unsweetened cocoa powder1 tablespoon coffee liqueur0.5 teaspoon kosher salttiny pinch cayenne pepper4 large eggs, at room temperature0.75 cup white granulated sugarcocoa and powdered sugar for dusting top, as needed (optional)1 cup fresh raspberriesunsweetened whipped cream for serving (optional)

Hazırlanışı

1. Preheat the oven to 350 degrees F (175 degrees C). Generously grease an 8-inch cake pan with butter, and place a round piece of parchment paper in the bottom. Dust the inside and sides with cocoa powder and knock out excess. Set aside.
2. Place chocolate and butter in a mixing bowl, and place on top of a saucepan filled with 1 inch of water. Place on low heat until the butter and chocolate have melted.
3. Remove from heat, and stir together with a spatula. Stir in almond meal, cocoa powder, coffee liqueur, salt, and cayenne until fully combined. Set aside.
4. Combine eggs and sugar in a second bowl, and beat with an electric mixer, or whisk by hand until very thick and pale colored.
5. Pour chocolate mixture into the egg mixture; fold in gently with a spatula until just combined. Transfer batter into the prepared pan. Tap pan on the counter to settle the mixture.
6. Bake in the preheated oven until a wooden skewer inserted near the center comes out almost clean, 25 to 30 minutes.
7. Let cool for 30 minutes in the pan before turning out onto a plate. Let cool to room temperature, before wrapping and transferring into the fridge to chill before serving.
8. Before cutting, the top can be dusted with cocoa and/or powdered sugar if desired. Serve with unsweetened whipped cream and fresh raspberries.

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