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Chocolate Almond ' Torta Caprese ' flourless cake torte

by さん
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3件の評価投票 | 5022回のアクセス

This chocolate, almond based ' Torta Caprese ' is an Italian dessert icon. The luscious flourless cake got re-vised to an ultimate delight. This tamed semi-sweet chocolate paradise has become one of my favourite indulgences. It's an absolutely gluten-free dessert and an added bonus for our tummies ;o)

For a dedicated post...refer here:
http://www.foodessa.com/2011/02/isle-of-love-n-torta-caprese-cake.html

準備時間:
調理時間:
分量: 10
タグ:

材料

  • . > (Metric / American measures) <
  • . > Chocolate mix:
  • . 200g (8 oz.) bittersweet (60-70%) chocolate
  • . 125 ml (1 stick --1/2 cup) unsalted butter
  • . 125 ml (1/2 cup) vegetable oil (grape seed preferred)
  • . > Nut mix:
  • . 260g (2 cups) raw Almonds, coarsely crushed
  • . 15 ml (1 Tbsp.) baking powder
  • . pinch of sea salt
  • . > Egg Mix:
  • . 5 xLarge eggs
  • . 220g (1 cup) granulated sugar
  • . 15 ml (1 Tbsp.) pure vanilla extract
  • . 1 finely zested Orange (optional)
  • . confectioner’s sugar for optional dusting

作り方

  1. . Pre-heat oven at 350F/180C/Gas4. Position rack in the center of the oven. Use a round sized 10 x 2 in. (26 x 5cm) shallow corning ware or similar cake pan. Place onto a baking sheet.
  2. . > Chocolate melt: Place the butter, oil and chopped chocolate to melt in a medium bowl set over a 'bain-marie' with water barely simmering. Stir occasionally until it is smooth. Remove the bowl and set it aside to cool slightly while preparing the rest of the cake.
  3. . > Nut mix: If the almonds have not been pre-ground...do so with a small portion of the sugar. Only crush the almonds so that at least 3/4 of the mix looks very finely grounded. Add the baking powder and a pinch of salt and set it aside.
  4. . > Egg mix: In a large bowl, beat together the eggs and the remaining sugar until a creamy pale yellow colour appears. Also add in the vanilla.
  5. . With a large spatula, gradually fold in the melted chocolate into this bowl. Fold in the crushed nuts as well. The optional orange zest can also be added. Pour the batter into a lightly oiled cake pan.
  6. . > Bake: Place cake pan onto the baking sheet and bake for 30 minutes. Afterwards, place the cake pan onto a rack and wait at least 2 hours before serving.
  7. . If desired, dust or decorate with powdered sugar only when cake has properly cooled at room temperature. This cake can be kept out for up to 3 days or frozen whole or in quadrants for up to a month in tightly sealed plastic wrap and bag.
  8. . Happy baking from Claudia's kitchen...FOODESSA.com
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