Rich and Tender Torta Caprese Cake (no flour)

Rich and moist chocolate almond cake lightened with meringue.

Course Dessert

Cuisine Italian

Keyword torta caprese cake

Prep Time 20

Cook Time 55

Servings people

1 1/2 Cups Roasted Blanched or slivered almonds finely ground (225g) OR 2 cups of almond meal
3/4 Cup Dark chocolate (130g)
2/3 Cup Unsweetened natural cocoa powder (60g)
1 teaspoon Baking powder
1 Cup Unsalted butter, soft (225g)
1 Cup +2 Tablespoons Sugar (225g)
5 Large Eggs, separated at room temperature
1 teaspoon Vanilla extract
Powdered sugar for dusting the cake

Preheat oven to 340F (160C) and grease the bottom of one nine-inch pan. Line with parchment paper.
Melt the chocolate in a heat proof bowl in the microwave using 30 seconds increments. (Or use a double boiler)
Mix the almonds, cocoa powder, baking powder in a medium bowl.
In a bowl of a stand mixer fitted with the paddle attachment (or, use a hand mixer and a large bowl), beat the butter and 1/2 cup of the sugar (100g) until light and fluffy, about 2-3 minutes.
Mix in the melted chocolate, then scrape the bottom and sides of the bowl.
Mix in the egg yolks, one yolk at a time, followed by the extracts.
In a separate bowl, whip the egg whites until foamy, about one minute.
Increase the speed to high and gradually add the rest of the sugar. Whip until you have a stiff peak meringue. This should take about 2-3 minutes.
Add one-third of the almond mixture to the butter mixture and fold it along with one-third of the meringue.
Repeat the previous step twice, then pour the batter into the prepared pan.
Bake for 55-60 minutes, or until a toothpick comes out from the center of the cake with a few moist crumbs.
Remove from the oven and allow the cake to cook in the pan before inverting it to a serving plate.
When ready to serve, run a sharp knife around the sides of the cake, then invert it to a wire rack, or a serving plate.
Place 4-5 nine-inch ribbon strips over the cake in a random order, allowing them to cross each other.
Dust the cake with powdered sugar, then gently remove the ribbons.

Make sure all of the ingredients are at room temperature.
Separate the eggs when they are cold, and make sure there are no yolk drops in the egg whites, or else the meringue will not whip. (To learn more, check out my post on How to make Meringue)
Store the cake covered or in a cake dome at room temperature for up to 4 days.
The cake is best when at room temperature or slightly warm.
To freeze gently wrap the cake with plastic wrap and place it in a plastic bag, and freeze for up to four weeks.
Top the cake with homemade whipped cream, or ice cream, drizzle with chocolate ganache, or serve with fresh berries or fruit.
My oven is different than yours, so baking time may vary. To know if the cake is ready, insert a tooth pick to the center of the cake, if it comes out with a few moist crumbs it is ready.