TORTA CA P R E S E


A FLOURLESS CAKE MADE WITH CHOCOLATE AND ALMONDS


Francesco Adorasi-Sanford Owner and Chef Patron of Cotto Italian restaurant in Hereford introduces his take on the Torta Caprese. It's a flourless cake made with chocolate and almonds. Named for the Italian island of Capri, from which it originates, the cake is widely known and especially popular in nearby Naples, Italy. Perfect as an alternative for a Christmas dessert!


INGREDIENTS


200g flaked almonds 150g dark chocolate 40g cocoa powder 1 tsp baking powder 180g unsalted butter 180g caster sugar 1 tsp vanilla paste 1/2 tsp almond extract 2 tbsp dark rum 5 eggs Pinch of salt


88 METHOD


Pre-heat the oven to 170’c. Grease bottom of cake tin 27cm, then line with grease paper. Blitz the almonds and chocolate in a magi mix until grit like. Sift the cocoa and baking powder into the chocolate and almond mix. Soften butter, place into mixer on whisk setting then add half the sugar, vanilla, rum and almond extract, then add the egg yolks one at a time until pale and fluffy, set aside.


In a separate bowl beat egg whites to stiff peaks.


Gentle add the eggs white and chocolate mixture to the sugar slowly fold it all together. Pour batter into prepared tin and bake for 55 mins. Remove from tin and dust with icing sugar, serve with cream.


TIP You can replace the almonds with Hazelnuts if you prefer. Buon Appetito


LIVE24-SEVEN.COM


WINING & DINING RECIPE S TO TRY AT HOME


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84  |  Page 85  |  Page 86  |  Page 87  |  Page 88  |  Page 89  |  Page 90  |  Page 91  |  Page 92  |  Page 93  |  Page 94  |  Page 95  |  Page 96  |  Page 97  |  Page 98  |  Page 99  |  Page 100  |  Page 101  |  Page 102  |  Page 103  |  Page 104  |  Page 105  |  Page 106  |  Page 107  |  Page 108  |  Page 109  |  Page 110  |  Page 111  |  Page 112  |  Page 113  |  Page 114  |  Page 115  |  Page 116