Torta Caprese with Coffee Cream
This Torta Caprese with Coffee Cream is studded with ground almonds and filled to the brim with rich, chocolatey goodness. It's the perfect after-dinner treat and the coffee cream on top adds a special twist to an otherwise classic Italian cake.
Equipment
- 8x2-inch (20x5 cm) Round Cake Pan
- Electric Hand Mixer
- Saucepan
- Kitchen Scale
- Oven Thermometer
Ingredients
Torta Caprese
- 5 large eggs cold and separated
- 200 g (7 oz) 70% dark chocolate chopped
- 200 g (14 tbsp) unsalted butter cut into pieces
- 200 g (1 ¼ cup) whole raw almonds
- 200 g (1 cup) granulated sugar divided
- 3 tbsp Dutch-processed cocoa powder sifted, plus more for dusting
- ¼ tsp fine sea salt
- 2 tbsp amaretto
Coffee Cream
- 125 ml (½ cup) heavy cream cold
- 1 tbsp instant espresso powder
- 1 tbsp powdered sugar
- Pinch of fine sea salt
Instructions
- Grease an 8x2-inch (20x5 cm) round cake pan and line the bottom with parchment paper.
- Carefully separate the eggs, placing the egg whites in a medium bowl and dropping the yolks into a small bowl. Be careful not to let any of the yolks get into the whites.
- Add about 2 inches of water to a saucepan and bring it to a gentle simmer over medium heat.
- Place the chocolate and butter in a large bowl and place it over the saucepan (make sure the bottom isn't touching the water). Stir everything together until melted and smooth then remove from the heat and set aside to cool for 15 minutes.
- While the chocolate is cooling, preheat the oven to 350°F (180°C) then add the almonds to a food processor. Blend until coarsely ground then set aside.
- Add the yolks, 150 g (¾ cup) of sugar, cocoa powder, salt, and amaretto to the bowl of melted chocolate and whisk until well combined. Fold in the ground almonds.
- Using a handheld electric mixer, beat the egg whites on low speed until foamy. Increase to medium speed and gradually add the remaining 50 g (¼ cup) of sugar. Mix until medium to stiff glossy peaks form.
- Gently fold in ⅓ of the egg whites at a time into the chocolate mixture, folding until well combined. Be careful not to deflate the batter.
- Pour the batter into the prepared cake pan and smooth out the top. Bake for 40-45 minutes or until a cake tester inserted into the center comes out with a few fudgy crumbs. You'll also know it's done when the edges are set and the cake has a slight wobble to it.
- Set the pan on a wire rack and let the cake cool in the pan for at least 2 hours. Once cooled, transfer the cake to a serving plate.
- For the coffee whipped cream, add the heavy cream, espresso powder, powdered sugar, and salt to a medium bowl. Use a handheld electric mixer to beat the cream on high speed until soft peaks form.
- Dust the top of the cake with cocoa powder then slice. Serve with a dollop of coffee cream and enjoy!
Notes
- Storage: Cover the cake and leave it at room temperature for up to 5 days. The coffee cream will last just as long, but it will need to be kept covered in the fridge. After 1-2 days, the cream will start to loosen a bit, but it should still be fluffy enough to scoop onto your cake slice.
- The cake will still be gooey in the center after 2 hours of cooling. If you want cleaner slices, allow the cake to set overnight then slice, cleaning your knife in between cutting.
Nutrition
Serving: 1 slice with cream | Calories: 531kcal | Carbohydrates: 37g | Protein: 9g | Fat: 41g | Sodium: 94mg | Fiber: 5g | Sugar: 29g
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