ALMOND CHOCOLATE CAKE (TORTA CAPRESE)User Submitted Recipe
5 ½ oz. almonds
4 ½ oz. sugar
1 stick of butter softened, at room temperature
2 oz. unsweetened chocolate, melted on double boiler
½ oz. corn starch
½ oz. unsweetened cocoa powder
5 eggs, 3 separated
3 tbsp. rum
1 tsp. vanilla extract
Powder sugar, to garnish
Preheat oven at 350f.
In a food processor, finely ground the almonds.
With a mixer, beat the butter and sugar until creamy. Add the ground almonds and incorporate. Continue mixing and add the melted chocolate. Be sure the chocolate is not to hot, it should be warm to the touch. Add the corn starch, the cocoa powder, vanilla extract, and liquor.
Mix 2 whole eggs and 3 egg yolks, one at a time. Be sure each egg is fully incorporated before the next is added.
In a separate bowl, beat 3 egg whites until small peeks form. Then, fold whipped egg whites into the original mixture. Fully incorporate.
Butter and flower a 9 inch pie pan. Place mixture into pan and cook 30 minutes or until an inserted toothpick comes out clean.
Let the cake cool about 10 minutes in the pan. Remove pie from pie pan and place on a cooling rack to cool completely.
Transfer the cake to a serving plate. Sprinkle with powered sugar before serving.