Torta Caprese

americastestkitchen.com

TheFeltedFox

subheading: GATHER YOUR INGREDIENTS:

12 tablespoons unsalted butter, cut into 12 pieces

6 ounces (170 grams) bittersweet chocolate, chopped

1 teaspoon vanilla extract

4 large eggs, separated

1 cup (7 ounces; 198 grams) granulated sugar, divided

2 cups (7 ounces; 198 grams) almond flour

2 tablespoons Dutch-processed cocoa powder

½ teaspoon salt

Confectioners' sugar (optional)

subheading: KEY EQUIPMENT:

The Best Springform Pans

Stand Mixers (High-End)

The Best Silicone Spatulas

subheading: BEFORE YOU BEGIN:

For the best results, use a good-quality bittersweet chocolate and Dutch-processed cocoa here. We developed this torta caprese recipe using our favorite bittersweet chocolate, Ghirardelli 60% Cacao Bittersweet Chocolate Premium Baking Bar, and our favorite Dutch-processed cocoa, Droste Cacao. Either almond flour or almond meal will work in this recipe; we used Bob's Red Mill. Serve torta caprese with lightly sweetened whipped cream or with Amaretto Whipped Cream or Orange Whipped Cream. For the best results, use a good-quality bittersweet chocolate and Dutch-processed cocoa here. We developed this torta caprese recipe using our favorite bittersweet chocolate, Ghirardelli 60% Cacao Bittersweet Chocolate Premium Baking Bar, and our favorite Dutch-processed cocoa, Droste Cacao. Either almond flour or almond meal will work in this recipe; we used Bob's Red Mill. Serve torta caprese with lightly sweetened whipped cream or with Amaretto Whipped Cream or Orange Whipped Cream.

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