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