Italian desserts are some of the best in the world and fortunately many of them are also grain-free too! Examples include panna cotta, most Italian almond biscuits (including amaretti) and of course this delicious Torta Caprese.
Originating from the island of Capri, a short boat ride away from Naples and the Amalfi Coast, this super moist, fudgy and chocolatey cake is sure to become one of your new favourite grain-free desserts.
This Torta Caprese is stuffed with pistachios, giving it bursts of exquisite flavour in every mouthful. We often serve it with mascarpone, but cream and ice cream are great too!
You could also dust it with some cocoa powder or icing sugar before serving. Anyway, without further ado, let's get on with the recipe!
Happy Baking!
The Chai Home 😋
INGREDIENTS
160g of Almond Flour
100g of peeled Pistachios
250g of Good Quality Dark Chocolate
4x Eggs - Seperated
100g of Butter
80g of Honey
50ml of Amaretto
METHOD
Start by preparing your Pistachios if they still have their skins on.
Boil some water and add to a small bowl. Add the Pistachios and let them soak for 3 minutes. Carefully remove from the hot water (we drain them in a sieve).
Now remove the skins. Place to one side.
Preheat the oven to 180C and line a 23cm loose bottom tin.
Place the butter and broken squares of chocolate into a small sauce pan and melt over a low heat. Be sure to stir to prevent sticking or burning. Once melted remove from the heat and put to one side.
Add the egg whites to a free-standing mixer and whisk on a high speed until stiff peaks form.
Meanwhile, add the egg yolks and honey to a bowl and mix together well.
Add the melted Chocolate to the egg yolks and honey and mix together with a spatula.
Now add the almond flour, Amaretto and Pistachios to the chocolate mix and fold through with a spatula.
Immediately after slowly add the egg whites and carefully fold through. Repeat until all the egg whites are used. Do not over mix - you want to keep the air of the egg whites.
Transfer to your lined tin and place on the top shelf of the preheated oven and bake for 30 minutes.
Remove from the oven and allow to sit in the tin for 10 minutes before removing from the tin. Place the tin on top of an upturned bowl or mug and ease the sides of the tin carefully down.
Cut into generous slices and serve as is or with a dollop of mascarpone, cream or ice-cream.
Enjoy!
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