Here is a twist to the traditional Italian Torta Caprese (chocolate-almond, flour-less cake) made with lemon and white chocolate
Soft and moist. Easy-to-make and gluten-free!
You might have heard of torta caprese before: the world-famous, rich and decadent, Italian chocolate cake, made with almond flour (so naturally gluten-free), originally from the stunning island of Capri - where it gets its name.
Obviously, this recipe has nothing to do with the famous mozzarella/tomato caprese salad... but it's just one other dish originating from the same place.
Today's recipe is a "white" variation of the traditional (dark chocolate) Caprese cake: Torta Caprese Bianca.
This cake is just as rich and decadent. Just as moist and crumbly. Also made with almond flour (so gluten-free).
And also perfect for all the chocolate lovers out there!
This white caprese cake is made with white chocolate and it's flavored with lots of lemons (juice and zest), plus a touch of limoncello (if you have it handy and wish to use it!).
Lemon and chocolate are just a match made in heaven that perfectly pairs with the soft and moist almond cake.
The result: a bright, rich, moist cake loaded with chocolate and exploding with lemon flavor.
Look at the texture of this cake!
Here are a few things to keep in mind when making this recipe:
For this recipe, I use almond flour. You can also substitute for hazelnut flour if you prefer. Just as good!
Any finely ground almond flour works, or almond meal. I buy mine at trader's Joe or Whole Foods, but you can find it in most grocery stores.
If you can't find almond flour, you can make it yourself: buy whole, blenched almonds and blend/blitz until you get fine, powdery flour. Do not over-blend or you will end up with almond butter instead.
For this recipe, I use white chocolate chip, but you don't have to use chips if you prefer, as long as you use good quality chocolate, and cut it in pieces, so it's easier to melt.
I always recommend using unsalted butter so you have control over the amount of salt that is added to the recipe.
The chocolate is melted with butter.
You can either melt on the stove in a double boiler or in the microwave. On the stove: boil water in a medium-size saucepan. Place the butter and chocolate in a heat-safe bowl. Place the bowl over the pot of boiling water and still until both butter and chocolate are melted.
In the microwave: place in a microwave-safe bowl the butter cut in pieces and the chocolate chips. Microwave for 30 seconds at about 80% power. Mix, and add 20 seconds if needed. Mix again for at least 30 seconds to see if all the chocolate melts before you place back in the microwave. Add 10 more seconds if needed.
In this recipe, I use 5 large eggs.
You will need to divide the egg yolks and the whites. Use the yolks right away and mix them well with the sugar. I use a hand mixer for this step, but you can whisk by hand or use a stand mixer too.
The egg whites are beaten until firm and folded into the cake batter at the end. Add a small portion of the egg whites to start, maybe a fourth or so. Using a spoon or spatula, move around the edges of the bowl, under the batter and fold it to the middle of the bowl. Continue rotating the bowl.
Add more of the egg whites and continue folding until incorporated in the batter. This motion will make sure the egg white will not deflate and the batter is airy and soft.
Pour into an 8 or 9-inch springform pan, and bake until golden on top and set in the middle.
Sprinkle with powdered sugar when cool and enjoy!
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Is there any way to make in advance?
ReplyDeleteI can’t eat white chocolate - no sugar, no dairy - is there anything I could substitute, or just make without?
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