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- Capri Chocolate Cake
- (Torta di Cioccolato di Capri)
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- Ingredients:
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1 and 1/2 cups walnuts (about 7 ounces)
1/3 cup all purpose flour
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/2 cup (1 stick) unsalted butter, room temperature
14 tablespoons sugar
7 large eggs, separated, room temperature
Powdered sugar
Directions:
Position rack in center of oven and preheat to 350° F.
Butter 9-inch-diameter springform pan with 3-inch-high sides.
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- Line bottom with waxed paper round.
Finely grind walnuts with flour in processor; set aside.
Stir chocolate in top of double boiler over simmering water until melted and smooth.
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- Remove chocolate from over water.
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- Cool chocolate slightly.
Using electric mixer, beat butter and 7 tablespoons sugar in large bowl until light and fluffy.
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- Beat in melted chocolate.
Add yolks 1 at a time, beating well after each addition.
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- Continue beating until smooth and light, about 3 minutes.
Mix in ground walnut mixture.
Using electric mixer fitted with clean dry beaters, beat whites in another large bowl until beginning to form soft peaks.
Gradually add remaining 7 tablespoons sugar and beat to soft peaks.
Stir 1/4 of whites into batter to lighten.
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- Fold in remaining whites.
Pour batter into prepared pan; smooth top.
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- Bake until tester inserted into center comes out with some moist crumbs attached, about 40 minutes.
Cool cake in pan on rack 10 minutes.
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- Run sharp knife around pan sides to loosen cake.
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- Release pan sides and cool cake completely (cake may fall as it cools). (Can be prepared 2 days ahead. Cover and let stand at room temperature.)
Transfer cake to platter.
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- Sift powdered sugar over cake.
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- Cut into wedges and serve. Serves 10.
That's it!
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