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Torta caprese (Chocolate cake) · GialloZafferano.com

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  Speaker 1: Torta Capresee, a traditional chocolate and almond cake from Capri
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  Speaker 1: has a dark color, a glossy, crackly top, and a soft,
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  Speaker 1: almost fudgy center. The outside forms a thin, delicate crust,
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  Speaker 1: rich with toasted almond and hazelnut flavor and intense chocolate notes.
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  Speaker 1: This flowerless cake is naturally gluten free and is perfect
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  Speaker 1: for family celebrations, special occasions, or simple dessert time. For
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  Speaker 1: a twenty two centimeters round cake mold for about ten servings,
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  Speaker 1: you need thirty minutes of preparation time forty five minutes
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  Speaker 1: of cooking time. You need these ingredients. One hundred and
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  Speaker 1: seventy grams of dark chocolate fifty percent for grating, eighty
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  Speaker 1: five grams of peled almonds to be finely ground, eighty
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  Speaker 1: five grams of whole piled hazel nuts to be finely ground.
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  Speaker 1: One hundred and seventy grams of powdered sugar divided into
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  Speaker 1: two equal parts, one hundred seventy grams of soft and butter,
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  Speaker 1: twenty five grams of potato starch, fourteen grams of unsweetened
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  Speaker 1: cocoa powder, a one hundred and forty eight grams of
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  Speaker 1: egg whites at room temperature, eighty five grams of egg
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  Speaker 1: yolks at room temperature, four grams of baking powder, one
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  Speaker 1: bourbon vanilla bean, a one pinch of fine salt, powdered
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  Speaker 1: sugar as needed to decorate. You start by preparing the
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  Speaker 1: butter mixture. Place the softened butter in a bowl. Add
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  Speaker 1: half of the powdered sugar and the seed scraped from
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  Speaker 1: half of the vanilla bean. Using a handheld mixer on
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  Speaker 1: medium high speed, whisk the butter and sugar for six
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  Speaker 1: to seven minutes. Then add the pinch of salt and
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  Speaker 1: the egg yolks, which you already keep at room temperature.
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  Speaker 1: Continue whisking for a few minutes until the mixture becomes frothy.
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  Speaker 1: Stop the mixer and use a spatula to scrape down
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  Speaker 1: the sides of the bowl, gathering all the mixture. Set
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  Speaker 1: this bowl aside. Now prepare the dry ingredients. Finally, grind
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  Speaker 1: the piled almonds and the peled hazel nuts if you
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  Speaker 1: have not already done so, in another bowl. Place the
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  Speaker 1: grated dark chocolate, the ground almonds, and the ground hazel nuts.
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  Speaker 1: Sift the potato starch, the baking powder, and the unsweetened
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  Speaker 1: coco powder into the same bowl. Mix all the dry
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  Speaker 1: ingredients well and set aside. Then prepare the egg whites
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  Speaker 1: in a clean bowl. Pour the egg whites and add
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  Speaker 1: the remaining half of the powdered sugar. Make sure the
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  Speaker 1: whisks are perfectly clean and free of grease, otherwise the
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  Speaker 1: egg whites do not whip correctly. Whisk until the egg
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  Speaker 1: whites are shiny and froty. They must not be stiff.
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  Speaker 1: They must hold the classic bird beak shape on the whisk.
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  Speaker 1: When all preparations are ready, preheat the convection oven to
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  Speaker 1: one hundred and seventy degrees celsius, which is three hundred
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  Speaker 1: and forty degrees fahrenheit. Butter at twenty two centimeter round
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  Speaker 1: cake mold and dust it with potato starch. Start combining
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  Speaker 1: the mixtures. Take the bowl with the butter and yolks.
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  Speaker 1: Gently fold in one third of the whipped egg whites,
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  Speaker 1: using a spatula steering from bottom to top. Add one
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  Speaker 1: third of the drying gredients and fold in the same way.
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  Speaker 1: Repeat with another third of the egg whites and another
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  Speaker 1: third of the drying gredients. Finally, fold in the last
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  Speaker 1: third of the egg whites and the last third of
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  Speaker 1: the drying gredients. Continue to mix gently from bottom to
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  Speaker 1: top until you obtain a smooth, uniform, creamy butter. Pour
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  Speaker 1: the butter into the prepared cake mold. Carefully level the
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  Speaker 1: surface with a spatula. Place the mold in the preheated
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  Speaker 1: convection oven at one hundred and seventy degrees celsius. Bake
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  Speaker 1: for about forty five minutes. At the end of the
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  Speaker 1: baking time, remove the cake from the oven and let
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  Speaker 1: it cool in the mold. When it is cool, turn
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  Speaker 1: the mold upside down to unmold the cake. Then turn
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  Speaker 1: the cake over again onto a plate lined with baking
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  Speaker 1: paper and let it cool completely. Once it is completely cold,
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  Speaker 1: turn the cake upside down one last time. Remove the
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  Speaker 1: baking paper, and thus the surface with powdered sugar. As desired.
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  Speaker 1: Torta capreze is now ready. You keep it at room
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  Speaker 1: temperature in a cool place under a glass dome for
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  Speaker 1: three to four days. You also freeze it, preferably without
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  Speaker 1: the powdered sugar, possibly already cut into portions.