Torta Caprese with chocolate, pomegranate glaze
The authentic Torta Caprese is a classic, flourless, chocolate cake from the island of Capri. It is usually just served cold with powdered sugar sprinkled on top. My rendition includes chocolate, pomegranate glaze. The tart pomegranate juice mixed with chocolate is a lovely flavour combination.
Ingredients
- ¾ cups of unsalted butter plus more for the pan
- 1 ¾ cups almond flour
- 6 oz. bittersweet chocolate
- 4 large eggs room temperature
- 1 cup granulated sugar
- Pinch of salt
Glaze ingredients:
- 2 tbsp. unsalted butter
- 2 oz semi sweet (Modica) chocolate
- ½ cup powdered sugar sifted
- ¼ cup reduced pomegranate juice*
- 1 cup of pomegranate kernels for garnish
Instructions
- *To reduce pomegranate juice, take ½ cup of pure pomegranate juice and bring to a boil in a small pot. Reduce to simmer and simmer until a thick, syrupy consistency is obtained. Reduce to half. Cool.
- Preheat oven to 325 degrees F. Butter a 10” 0r 25 cm spring form pan or tart pan with removable bottom. Place a piece of parchment paper cut to size in the bottom of the pan and butter.
- Melt butter and allow to cool completely. Meanwhile, in a food processor process the chocolate until finely ground. Add the almond flour and process to mix.
- Separate the eggs and beat the yolks and sugar until thick and pale in colour. Add the butter and the chocolate, almond mixture and beat just until combined.
- In a separate bowl beat the egg whites with a pinch of salt until stiff peaks form.
- Whisk a ¼ of the egg whites into the batter by hand and fold the remaining egg whites into the batter.
- Spread evenly in the prepared pan. Tap the pan on the counter to remove air holes.
- Bake in the middle rack until the cake pulls away from the sides about 50 minutes to 1 hour and when a toothpick is inserted in the centre there is no wet batter just moist crumbs.
- Cool the cake completely on a rack. Run a sharp knife around the edge to loosen. Remove the ring.
- Meanwhile, make the glaze. Melt the 2 tablespoons of butter and (Modica) chocolate in a small saucepan over medium heat. Stir occasionally. Add the sifted powdered sugar and whisk while adding the reduced pomegranate juice. Only add enough juice to desired consistency. Whisk until smooth and remove from heat. Cool completely.
- To serve, place the cake on a serving plate by removing the bottom cake pan and peeling away the parchment. Drizzle the chocolate glaze on the cake. (reheat the glaze slightly if needed to make the glaze pourable) Arrange the pomegranate kernels on top as desired.
- Serves 8-10 Gluten free
Notes
It could be made days ahead, refrigerated, once cooled and iced the day it is served. It is naturally Gluten Free.