Almond-Chocolate Cake

17 Reviews
100% would make this recipe again

This cake is also called "Torta Caprese", i.e. "Capri Cake" because it's one of the island's best specialties.

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Preparation : 20 min Cooking : 30 min Standing : 1 h Cooking Dish : 11 in (27 cm) diameter
330 calories/serving

Ingredients

2/3 cup butter, unsalted 150 g
150 g unsweetened (dark) chocolate, in small pieces
3 tbsp coffee (liquid), strong or expresso, lukewarm 45 mL
3/4 cup sugar 150 g
4 eggs size large
1 1/2 cup almonds, skin on, ground 200 g
2 tsp baking powder 5 g
4 tsp icing/confectioners' sugar 10 g

Before you start

A hand-held or stand mixer will make things easier for this recipe.

Method

  1. Preheat the oven to 175°C/350°F. Butter a springform cake pan, then put the pan on a baking sheet.
  2. Melt the butter and chocolate in the upper part of a bain-marie. When the mixture is melted, stir in the coffee. Set aside.
  3. Meanwhile, in a large bowl, cream the sugar with the eggs using a mixer, about 5 min until the mixture is light and creamy. Fold in the ground almonds and the baking powder using a spatula.
  4. Incorporate the chocolate mixture into the almond preparation, then transfer the mixture to the prepared pan. Put the pan (on the baking sheet) in the middle of the oven. Bake for about 30-40 min. Check the cake with a toothpick or knife to see if it is cooked through. When done, pull the cake out of the oven and let it cool down .
  5. When the cake is cool, transfer it to a serving dish. Dust the top of the cake with the confectioner's sugar then serve.

Nutrition Facts Table

per 1 serving (80 g)

Amount

% Daily Value

Calories

330

Fat

24 g

37 %

Saturated 10.1 g
+ Trans 0.6 g

53 %

Cholesterol

90 mg

Sodium

60 mg

3 %

Carbohydrate

24 g

8 %

Fibre

3 g

10 %

Sugars

21 g

Net Carbs

21 g

Protein

7 g

Vitamin A

11 %

Vitamin C

0 %

Calcium

8 %

Iron

12 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Meat and Alternatives ½
Fats 4 ½
Other Foods 1 ½
More info
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Reviews

17 Reviews (17 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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