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Torta Caprese - Chocolate Almond Cake

This recipe for Torta Caprese - Chocolate Almond Cake comes from Cucina Napoletana by Arturo Iengo and published by New Holland Publishers.

Torta Caprese - Chocolate Almond CakeAlways in the shadow of Vesuvius, Naples is a vibrant, lively, passionate city with food to match. Naples is the home of the wood-fired pizza from its simplest version - the Margherita - to more contemporary interpretations with rocket and seafood. Here also are marvellous vegetable dishes, all kinds of pasta and desserts to die for.

The cuisine makes maximum use of fruit and vegetables grown on the rich volcanic soil, moistened with mono-cultivar olive oils and enriched up with creamy buffalo mozzarella. Cucina Napoletana contains a selection of the best classic and innovative recipes with additional features on key ingredients, describing where they are grown and their importance in the Neapolitan cuisine.

Taste the delights of hot chocolate from the Piazza dei Martiri, journey up into the hills to sample the wines and fine foods at Mustilli or explore the exquisite olive oils from the Torre Cangiani overlooking the bay of Sorrento. The recipes are as simply stunning as the city itself.

Read the Hub-UK review of Cucina Napoletana

The island of Capri is a gem, and so is this moist textured cake with chocolate and almonds. Capri is famed for its limoncello, and this liqueur gives this cake its distinctive citrus twist. Examples of this cake can be found in bakeries and pasticcerie throughout Campania.

Ingredients for Chocolate Almond Cake

9 oz butter
6 eggs, separated
9 oz sugar
1/4 cup citrus liqueur, preferably limoncello
14 oz blanched almonds, roughly chopped
9 oz good-quality dark chocolate, roughly chopped
confectioners' sugar for dusting

How to make Chocolate Almond Cake

  • Preheat the oven to 350°C (180°C).
  • Melt the butter in a double boiler, then allow to cool slightly.
  • In a large bowl, beat the egg yolks with the sugar and liqueur until creamy.
  • Whip the egg whites and fold into the egg yolk mixture with the butter.
  • Sprinkle in the almonds and chocolate and fold gently through the mixture. (If the mixture is too runny, add a few more chopped almonds.)
  • Line a large round cake tin with parchment paper and pour in the mixture.
  • Bake in the preheated oven for about an hour or until a skewer inserted into the center of the cake comes out clean.
  • Allow to cool slightly, then dust generously with confectioners' sugar and serve.

Note:

In this recipe, the almonds and eggs give the cake its body. If you would prefer a smoother texture, simply chop the almonds more finely and grate the chocolate before adding to the mixture. This is how you would usually find it prepared if you bought it from a Campanian bakery.

Serves 6 - 8

Cucina Napoletana
by Arturo Iengo

To order a copy of Cucina Napoletana <click here>

Published with permission of New Holland Publishers

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