One of my most favorite cooking shows is America's Test Kitchen (ATK)! I love their approach to recipes and how they explain the science behind cooking and baking. It fascinates me. I can watch endless episodes.
I discovered this recipe one morning, sitting on the couch drinking my Moose Crunch coffee, wrapped in my favorite throw and watching ATK, season 20. As soon as it aired, I thought, "I can make that!" I popped up and got to work. Michael had just cleaned the kitchen, but what better way to mess it up again than baking this heavenly dessert! I knew he'd forgive me once he tasted the torta! His sweet tooth is as big as mine!
I had to make some modifications because I didn't have all the ingredients on hand. For instance, the recipe calls for bitter sweet chocolate, I had a "costco size" bag of semi-sweet chocolate chips and a dark chocolate baking bar.
I love the taste of chocolate and almonds together and this recipe delivers. I also love the taste of coffee and chocolate! So, like most chocolate desserts I make, I added some expresso powder to this one.
This is a great recipe if you need a flourless cake (gluten free). It is decadent and has a strong chocolate flavor. Unlike most other flourless cakes, it is not heavy or gummy.
Don't be fooled by the number of steps. This flourless cake is very easy to make.
Happy Baking!
Yields 8-10 servings
Equipment :
9 inch Spring Form Pan
Microwave
Microwave Safe Bowl
Hand Mixer or Stand Mixer
Spatula
2 Large Mixing Bowls
Ingredients:
12 tablespoons, unsalted cut into cubes
4 ounces semi-sweet chocolate chips
2 ounces dark chocolate baking bar
1 teaspoon vanilla extract
1 teaspoon expresso coffee (optional)
4 large eggs, separate the whites and the yolks
1 cup granulated sugar, divided in two
2 cups almond flour
2 tablespoons cocoa powder
1/2 teaspoon salt (if using salted almonds, use 1/4 teaspoon salt)
Confectioners' sugar
1/4 cup almonds (slivered or whole) (optional)
Step 1: Preheat oven to 325 degrees
Step 2: In a microwave safe bowl, melt chocolate and butter in for 1 min and 30 secs. Remove and set aside. Do not stir
Step 3: In a large mixing bowl, beat egg whites on medium-high (setting 8 on stand mixer). When the egg whites begin to become frothy (about 1 min), slowly add 1/2 cup of sugar. Continue to beat until stiff peaks, about 3-4 mins. Egg whites should be shiny
Step 4: Gently transfer egg whites to second mixing bowl, careful not to deflate
Step 5: In the same mixing bowl used to beat egg whites (no need to clean bowl or mixer in between), add yolks and 1/2 cup of sugar on medium high (setting 8 on stand mixer). Beat until the egg yolks become pale yellow and smooth. Set aside
Step 6: Using a spatula, give the chocolate/butter mixture a stir until smooth. If some chocolate has not melted, return to microwave for another 20-30 seconds
Step 7: Add vanilla extract and expresso coffee to chocolate/butter mixture and stir
Step 8: Add chocolate/butter mixture to egg yolks and beat for about 15 seconds on medium
Step 9: Add almond flour, cocoa powder, and salt and mix until fully incorporated
Step 10: Take a 1/3 of the egg whites and add them to the mixing bowl. Beat on low for about 15 -30 seconds. This will help to lighten the batter. Its ok if the egg white are not fully incorporated
Step 11: Carefully, transfer the chocolate batter to the egg whites. Gently fold the batter and egg whites together until fully incorporated. Do not rush this process or you may deflate the egg whites
Step 12: Spray the 9 inch spring form pan with cooking spray. Transfer the batter to the spring form, gently spreading the batter evenly so as not to deflate the egg whites
Step 13: Bake for 50 minutes. Test with toothpick (toothpick will not come out clean, but it should not be dark with chocolate)
Step 14: Remove from oven and let cool for 20 mins
Step 15: Remove spring form and let cool for another 20 mins
Step 16: Dust with powered sugar and sprinkle with slivered almost or chopped whole almonds
The original ATK recipe can be found here:
https://www.americastestkitchen.com/recipes/11241-torta-caprese?incode=MASAD00L0&ref=new_search_experience_1
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