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This Torta Caprese, a flourless, chocolate-almond torte originating from the Isle of Capri, is a longtime favorite. Leavened by whipped egg whites alone, this cake is at once light, rich, and moist. Ground almonds give it a wonderful texture throughout, and a splash of Grand Marnier offers a lovely, complementary hint of orange. Made with bittersweet chocolate, it is perfectly sweet, and when it bakes, a brownie-like, most-delicious, paper-thin crust forms on the top-most layer. It doesn't need much more than a dusting of confectioners' sugar, but it is especially good with a dollop of billowy whipped cream and a few fresh raspberries.
Find the full recipe here: alexandracooks.com/2013/02/05...