Torta Caprese Thermomix Flourless Chocolate Cake Food

TORTA CAPRESE

Steps:

• Place the chocolate and butter in the top of a double boiler and melt until smooth. Cool slightly, until just warm to the touch.
• Preheat the oven to 350 degrees F. Butter the inside of a 9-inch springform pan.
• Place the egg whites in a medium bowl with the salt. Place the yolks in a slightly larger bowl with the granulated sugar. Using a handheld mixer, beat the whites on medium speed until stiff peaks form, about 2 minutes. Then beat the egg yolks on medium speed until light, pale and fluffy, about 1 1/2 minutes. Using a rubber spatula, stir the chocolate mixture, almond flour and vanilla into the yolks. In 2 batches, fold the whipped whites into the chocolate base. Pour the mixture into the prepared pan and bake until puffed and beginning to crack on top, about 40 minutes. Cool completely on a wire rack.
• When cool, run a thin knife around the edge of the pan to release the cake. Remove the outside ring and dust the top with confectioners' sugar.

TORTA CAPRESE

Steps:

• Preheat oven to 350 degrees, setting rack at middle level. Butter a 10-inch round cake pan, 2 inches deep, and cut a piece of parchment or waxed paper to fit the bottom.
• Cut the chocolate finely and place in a small bowl over hot water to melt, stirring occasionally. Remove the bowl from the pan and cool slightly.
• In a large mixer, beat the butter with half the sugar until soft and light. Beat in the chocolate, then the yolks, one at a time, scraping bowl and beaters often. Continue beating until the mixture is smooth and light. Place the walnuts in the bowl of a food processor and grind them finely, pulsing the machine on and off at one second intervals. Be careful that the walnuts do not become pasty. Stir the walnuts into the batter.
• In a clean dry bowl, beat the egg whites until they hold a very soft peak and beat in the remaining sugar in a slow stream. Beat the whites until they hold a soft glossy peak. Stir 1/4 of the whites
• into the batter, then fold in the rest with a rubber spatula, so that no streaks remain.
• Pour the batter into the prepared pan and smooth the top. Bake the Torta Caprese about 40 minutes, until the center is firm when pressed with a fingertip.
• Cool the cake in the pan for 10 minutes. The cake may sink slightly, though this does not affect its texture. Trim off any loose crust and invert the cake on a rack, remove the pan and allow to cool completely. Dust cake with confectioners' sugar and slide onto a platter.

TORTA CAPRESE THERMOMIX (FLOURLESS CHOCOLATE CAKE)

Steps:

• Pre-heat oven to 180C / 360F. Lightly grease and line an 9" cake tin (a spring form tin is easiest).
• Add almonds to Thermomix bowl. Mill them for 10 seconds / speed 8. Set aside.
• Break up the chocolate and add to the bowl with the chopped up butter. Melt for 4 minutes / 50 degrees / speed 2.
• Add sugar. Mix for 10 seconds / speed 4.
• Add eggs and vanilla. Mix for 5 seconds / speed 4.
• Add the cocoa powder, baking powder and ground almonds. Mix for 30 seconds / speed 4.
• Transfer cake batter to the cake tin and bake in the oven for 45 minutes or until a knife inserted comes away clean.
• Allow to cool in tin for 15 minutes, then remove outer sides of the pan and let it cool completely before removing the base. (If not using a spring form tin then allow to cool completely in tin).
• Dust with cocoa powder and/or icing sugar to serve. Best served with whipped cream or ice cream and strawberries or raspberries.

TORTA CAPRESE (CHOCOLATE ALMOND CAKE)

Steps:

• Preheat the oven to 350 degrees F. Line a 9-inch springform cake pan with foil.
• In a bowl with an electric mixer cream the butter with all but 1/4 cup of the sugar and beat until light and fluffy. Add the egg yolks, one at a time, and beat the mixture until combined well. Stir in the chocolate, almonds, cognac, potato starch, cinnamon and salt.
• In a bowl with an electric mixer beat the egg whites until they are foamy. Add the remaining sugar, a little at a time, and beat the whites until they form soft peaks. Stir 1/4 of the whites into the batter and fold in the remaining whites gently but thoroughly.
• Pour the batter into the prepared pan and bake for 40 minutes, or until puffed and still slightly loose in the center Transfer to a rack to cool completely.
• To unmold: release the sides from the pan and peel back foil. Invert cake onto a plate and carefully peel off foil from bottom of cake. Invert cake onto a serving plate and dust top with confectioner's sugar.
• Suggested Wine: Limoncello