Torta Caprese Recipe by Giuseppe Dell'Anno
Enjoy my Torta Caprese recipe. Torta Caprese is traditionally baked in a deep tart tin with smooth flaring sides. You can bake in a standard springform tin.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at giuseppedellanno.com.
Ingredients
- For a 27cm (10¾in) tart tin with flaring sides
- Plain (all-purpose) flour or cornflour (cornstarch), for dusting
- 200g (7oz/1½ cups) whole unblanched almonds
- 150g (5½oz) dark chocolate chips (50–55% cocoa solids)
- 40g (1½oz/scant ½ cup) unsweetened cocoa powder
- 1 tsp baking powder
- 180g (6¼oz/¾ cup) unsalted butter, plus extra for greasing
- 180g (6¼oz/1 cup) caster (superfine) sugar
- 1 tsp vanilla bean paste
- ½ tsp natural almond extract
- 2 tbsp dark rum
- 250g (9oz) egg (about 5 medium eggs) at room temperature, separated
- Pinch of salt
- Icing (confectioners’) sugar for dusting
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