Torta Caprese (Italian Flourless Chocolate Torte)

Name: Torta Caprese (Italian Flourless Chocolate Torte)
Total time: 135
Yield: 10
Ingredients: 6 ounces dark chocolate (70% cacao), chopped into small pieces; 10 tablespoons unsalted butter, at room temperature; 1 cup ground almond meal (also know as almond flour); 2 tablespoons unsweetened cocoa powder; 1 tablespoon coffee liqueur; 0.5 teaspoon kosher salt; tiny pinch cayenne pepper; 4 large eggs, at room temperature; 0.75 cup white granulated sugar; cocoa and powdered sugar for dusting top, as needed (optional); 1 cup fresh raspberries; unsweetened whipped cream for serving (optional)

Recipe by John Mitzewich from allrecipes.com

2 Hr. 15 Mins.

Ingredients

10 servings

•

6 ounces dark chocolate (70% cacao), chopped into small pieces
•

10 tablespoons unsalted butter, at room temperature
•

1 cup ground almond meal (also know as almond flour)
•

2 tablespoons unsweetened cocoa powder
•

1 tablespoon coffee liqueur
•

0.5 teaspoon kosher salt

•

tiny pinch cayenne pepper
•

4 large eggs, at room temperature
•

0.75 cup white granulated sugar
•

cocoa and powdered sugar for dusting top, as needed (optional)
•

1 cup fresh raspberries
•

unsweetened whipped cream for serving (optional)

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Generously grease an 8-inch cake pan with butter, and place a round piece of parchment paper in the bottom. Dust the inside and sides with flour and knock out access. Set aside.
Place chocolate and butter in a mixing bowl, and place on top of a saucepan filled with 1 inch of water. Place on low heat until the butter and chocolate have melted.
Remove from heat, and stir together with a spatula. Stir in almond meal, cocoa powder, coffee liqueur, salt, and cayenne until fully combined. Set aside.
Combine eggs and sugar in a second bowl, and beat with an electric mixer, or whisk by hand until very thick and pale colored.
Pour chocolate mixture into the egg mixture; fold in gently with a spatula until just combined. Transfer batter into the prepared pan. Tap pan on the counter to settle the mixture.
Bake in the preheated oven until a wooden skewer inserted near the center comes out almost clean, 25 to 30 minutes.
Let cool for 30 minutes in the pan before turning out onto a plate. Let cool to room temperature, before wrapping and transferring into the fridge to chill before serving.
Before cutting, the top can be dusted with cocoa and/or powdered sugar if desired. Serve with unsweetened whipped cream and fresh raspberries.