Torta Caprese

You know those absolutely delicious meals or dishes that haunt you forever? This is one of them. The day after my fiancé and I were engaged, we shared this amazing dinner in Riomaggiore, Italy. I’ll spare you the details of the sunset and the crying and the long hike along the coast. But, the details of this cake will not be spared. It was warm and gooey and had a light crunch on the outside, with a dusting of powdered sugar and a drizzle of chocolate sauce. It was heaven. Six months have passed since our trip and I have not forgotten about the cake. Through some internet stalking, I managed to find out that the owners of the restaurant, Il Grottino, are actually Sicilian. This tidbit sent me on the path for Sicilian chocolate recipes. Rummaging through the Google images, I found it: the Torta Caprese! This was the cake I needed to make. Kathy, over at Food Lover's Odyssey, recreates foods she has had in Italy and France, and I have stolen this recipe from her. It is spot on. Not only is this the most delicious cake in the world, it is naturally gluten free! This means it’s healthy, right?

Ingredients:
9 ounces good quality dark chocolate, chopped into small pieces (Cadbury Special Dark, mmmmm)
1 cup butter
¼ cup cocoa powder
1 tablespoon almond extract
1 ¼ cup granulated sugar
1 ½ cups ground blanched and toasted almonds (I use Bob’s Red Mill Almond Flour. It’s a great product that makes perfect macaroons, as well, and can be found in almost any grocery store)
6 eggs, room temperature

Directions:
Preheat an oven to 310°F (that isn’t a typo, your oven really does go to that temperature) and line the bottom of a 9-inch spring form pan with parchment paper. I gave the sides of the pan a good covering of nonstick spray, because I’m paranoid about cakes sticking to pans.

Slowly melt the chocolate and butter over a double-boiler. What’s a double boiler you ask? Fill a small pot with water about half way and bring to a boil. Place a glass bowl on top and let the heat from the water gently melt the chocolate and butter together. I chopped the butter into one tablespoon pats and mixed with the chopped chocolate. Don’t be too tempted to just drink this rich liquid you’ve created now, it will be better once baked into a cake.

In a stand mixer with a whisk attachment, whisk together the melted chocolate mixture, the cocoa powder, almond extract and sugar until combined. Add the ground almonds and whisk until combined. Add the eggs one at a time, adding each egg after the first has been incorporated into the mixture. I like to crack my room temperature eggs all into one bowl, that way they’re easier to plop into the mixer, one at a time. 

Pour the mixture into the spring form pan. Make sure the mixture is level and smooth on top, drop it on the counter or floor a few times, and poke the bubbles with your finger or a toothpick. Bake for 60 minutes and be sure to let cool before serving, so it can set. I topped mine with a heart stencil and dusted it with powdered sugar. This cake is rich and will live in your dreams for years to come. Your gluten-free and gluten-full friends will thank you, propose marriage, and offer other various acts to you for making this cake.