Torta Caprese
This fudgy chocolate cake is delicious served with a flavored whipped cream (or coconut cream) such as orange or almond. It also tastes delicious the day after baking and is a great dinner party dessert. You can use hazelnut flour as a variation.
Servings 12
Calories 279kcal
Ingredients
- 3/4 cup butter or butter flavored coconut oil
- 4 ounces unsweetened chocolate
- 2 teaspoon vanilla extract
- 4 eggs separated
- 1/2 cup monk fruit powdered, plus more for garnish
- 2 cups almond flour
- 2 tablespoons cocoa powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 325ºF and grease a 9-inch springform pan with oil or butter.
- Melt the butter and chocolate either in a double boiler over low heat, stirring until completely combined or in a bowl in the microwave at 50% power, stirring every minute or so until completely melted. Set aside to cool.
- Using a handheld or stand mixer, beat the egg whites until firm peaks are formed. Set aside in a large mixing bowl.
- Using the same mixer, beat the yolks with monk fruit, vanilla, and salt until light and pale in color. Add in the cooled, melted chocolate and mix until combined. Add the almond flour and cocoa, stirring until just combined.
- Add about 1/3 of the egg whites to the chocolate batter and beat in completely (to lighten the batter, enabling you to fold in the remaining whites). Carefully fold in the remaining whites with a spatula then transfer the batter to the greased pan.
- Bake for 45 minutes, checking at 40, (a tester inserted should have crumbs and not a liquid batter attached). Let cool about 30 minutes before removing the springform sides then cool completely before covering. Do not over-bake as this will cause the cake to be dry.
Notes
I like to dust the top with powdered monk fruit in a decorative pattern. This will store at room temperature for up to 3 days.
Nutrition
Calories: 279kcal | Carbohydrates: 7g | Protein: 7g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 85mg | Sodium: 222mg | Potassium: 115mg | Fiber: 4g | Sugar: 1g | Vitamin A: 434IU | Calcium: 61mg | Iron: 3mg