Torta Caprese – Flourless Chocolate Almond Cake | Keto Recipes

Torta Caprese – Flourless Chocolate Almond Cake | Keto Recipes

welcome to keto meals and recipes dot com, today I’m going to make a moist and delicious chocolate flourless almond and
hazelnut cake this cake originates from the beautiful island of Capri Italy so
let’s get started and make my version of torta caprese the macronutrient ratio
for this torta caprese is 3.9 to 1 with 6.7 grams of total carbs 3.4 grams of
dietary fiber resulting in 3.3 grams of net carbs per serving before getting
started I’d like to suggest that you do the following prep steps first make a
full batch of my chocolate truffle recipe I highly recommend that you use
this recipe rather than just melting sugar-free chocolate or keto chocolates
because this recipe will have much better macro ratios and nutritional
value this is a really easy recipe to make and I’ll provide a link for my
chocolate truffle recipe in the description below after completing the chocolate truffle recipe set that aside and let it cool to
room temperature the second step is to pre-heat your oven to 180 degrees
Celsius or 350 degrees Fahrenheit also I would suggest you weigh out and assemble the blanched almonds, and blanched hazelnuts and the four large eggs.
remember the eggs have to be at room temperature With regards to nuts I would
like to mention that many recipes only use blanched almonds but being a recipe
purist I researched and discovered that in Capri the chef’s often use hazelnuts
or as they’re called elsewhere filbert’s and since I like both of these nuts my
recipe is going to go as traditional as I can and use both of them to get the
right texture I put the nuts into my food processor
and pulse it until the pieces were very small you don’t want to grind the nuts
as fine as nut flour but you do want some texture to it this will give you
the best mouthfeel and texture for the cake as part of your prep line a 15
point 2 centimetre or 6 inch springform pan with parchment paper both on the
bottom of the pan and on the sides then take a long sheet of aluminium fold it in half and wrap the aluminum foil on the exterior of the springform pan this will create a water seal for the pan Now using two mixing bowls separate the room-temperature eggs putting the egg
yolks in one bowl and the whites into the other bowl Because I sometimes
puncture the egg yolks not very often but sometimes I like to separate my
whites into a small bowl just in case I accidentally puncture the yolk or get
some shell into the whites and this way I won’t contaminate the rest of my
whites. After your chocolate has cooled add one or two yolks at a time and whisk
the yolks into the chocolate before adding any more eggs repeat until all
the yolks have been added and the chocolate truffle mixture is nice and
glossy then set the chocolate mixture aside for a moment now whip the egg
whites until they’re nice and frothy at this point add the lemon juice or if you
don’t have lemon juice you can substitute with white vinegar Continue whipping at high speed until the whites reach a firm peak stage a good test for
stiffness is to scoop up some of the whites and inverting your spatula if the
whites stay on the spatula and don’t slide off you have reached the absolute
perfect stage of stiffness here I have to apologize to you because I don’t have
the video portion of where I added the nuts to the chocolate it seems that my
camera battery decided to run out at this point and unfortunately I didn’t
notice after adding your ground nuts stir them to combine with the egg
truffle mixture now you’ll need about a quarter of your whipped egg whites, and
add the egg whites to the chocolate mixture stir briskly to combine then add
about half of the remaining egg whites to the chocolate mixture in your bowl
and fold gently to combine scrape the bottom and the sides to ensure all the
ingredients have been combined gently pull the rest of the egg whites in order
to combine all the ingredients well because it’s important to make a water
bath for this cake I nestled my springform pan into a wide pan I find
that using my pie pan works perfectly because it has enough room to insert my
springform pan and hold enough water for the bath, I forgot to mention before
adding the water your water should be heated up to a
simmer when you’re adding the hot water to the pie pan pour just enough so that
it reaches about 1/4 of the way up the side of your springform pan you don’t
need any more pour this batter into your parchment lined springform pan put the
springform pan back into the water bath and position this into the middle
position of your oven and set the timer for 35 to 40 minutes because everybody’s
oven is a little bit different it would be a good idea to test your cake for
doneness by inserting a toothpick just off of the center point of your cake if
you notice that the toothpick is not clean let it bake for five more minutes
then take your pan out of the oven and remove the springform pan from the water
bath place your springform pan on your cooling rack and let the cake cool for
exactly 20 minutes before you remove the side rim of the pan and the parchment
twenty-minute seems to be the ideal time because the cake is cool enough so that
the cake does not crumble and the cake is still warm enough so that the
parchment will peel off easily and won’t stick to the side of the cake as you can
see the method I’ve described results in a cake that has a nice flat top and is
about 5 centimeters or 2 inches in height After peeling off the parchment
let the cake cool completely to room temperature After the cake has cooled on
your counter I like to flip the cake to remove the bottom of the pan and the
bottom parchment to do so I place a piece of parchment on top and then using
a flat plate or the bottom of another springform pan I gently place my hands
on the top and bottom and flip it over and at this point it’s a good idea to
remove the bottom of the pan and carefully peel off the bottom parchment
now it’s time to get your decorative serving plate position the plate very
carefully so that it’s at the center of your cake when you place it on top and
then flip it one more time be very careful at this stage because
uneven pressure will crack the cake which by the way I will demonstrate in
my blooper at the end of the video before decorating this cake which you
should do just before you’re ready to serve I let the cake rest in the
refrigerator overnight resting overnight will bring out all the flavor of the
rich chocolate combined with the nuts and your cake will also have an amazing
texture that is rich, silky, and it’ll the cake from crumbling. In Capri the
torta caprese is decorated very simply they just dust the top with
confectionery sweetener but since I’m making this first special occasion in
this case Christmas I’m going to top the cake with fresh raspberries blueberries
and mint leaves I really like the versatility of this cake because
depending on how you garnish the cake it can be served at various times of the
year or for various special occasions when you go to cut your cake in order
for it to slice very cleanly pre chill your knife in ice-cold water and don’t
forget to wipe the blade between cuts this is a really satisfying and rich
tasting cake you will need fairly thin slices but sometimes people like my
son’s like their slices a bit thicker I hope you enjoyed this recipe I’d really
like to thank you for watching this video Please subscribe turn on your
notification bell share this recipe with someone and help my channel grow I’d
really appreciate that now here’s my blooper I was too hasty
and wanted to finish the video so I was not very careful when I was flipping the
cake and it cracked actually I also didn’t allow the cake to get to room
temperature and it was still quite warm which made it very fragile this is why
it’s really important to make sure the cake is a room temperature so you see
even though I’ve made this flourless cake many times and know the drill I
didn’t follow my own advice and I guess I learned a lesson but even with its
crack I couldn’t let this cake go to waste And to be a little bit more
festive I made a snowflake stencil and dusted my
cake with confectionery sweetener and we all had a bonus tasty piece of dessert I
hope you’ll join me for the next video the link for the chocolate truffle video
and the printable torta caprese recipe will be posted in the description below

8 thoughts on “Torta Caprese – Flourless Chocolate Almond Cake | Keto Recipes

  1. Yummmmmmmmm! Thank you so much for sharing this recipe and for taking the time to create this excellent instructional video! This will be my contribution to our Christmas Eve Family Get Together! Perhaps I should bake two of them and keep one for myself! (wicked grin)

  2. Please let me know when you have more blooper cakes… will gladly take care of them at no charge 😝 Thanks for the video, looks very similar to "flourless chocolate cake" with the egg whites being combined with the chocolate/almond meal – but I like the idea of adding a few hazelnuts. Might have to try the water bath trick especially!

  3. Do you think it could be possible to make a keto poppy seed roll? My grandmother used to always make it for the holidays and I feel like it would be possible but I have no idea how to even start with converting the recipe!

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