26 September 2015

TORTA CAPRESE – GREAT IDEA FOR THE WEEKEND

FOOD




At the loveliest place Capri in Italy, we stayed in the other town on the island called Anacapri. Totally awesome so to speak. Like all around Italy we had some great food there but at the hotel we stayed in, our girls loved the chocolate cake served for breakfast. Torta Caprese, chocolate and almond cake, origins Salerno, on the Amalfi coast, south of Naples. The cake is named after Capri like the famous dish of tomatoes and mozzarella. It's soft and kind of light and super simple. Great as a desert but greater as a breakfast for the weekend! Read more for the recipe.






Chocolate and almost cake

220 g dark chocolate
220 g butter
4 eggs, separated
1 ¼ cup confectioners' sugar
1 cup ground almonds

Preheat oven to 180°C. Grease a loose bottom cake tin, 9-inc. Melt chocolate and butter together on low heat. Whisk egg yolks and sugar together until light and fluffy. Whisk the egg whites until soft peaks form. Add the melted chocolate and butter to the egg yolk mixture. Mix in the ground almonds. Fold in the egg whites, with a whisk or a spatula. Mix well then pour into the cake tin. Bake for 20-25 minutes. The cake is done when it forms a crust on the outside, the centre remains moist. Serve at room temperature with cream or anything you like.




Halla Bára / Home and Delicious



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