The sunny Italian island of Capri is known for its Caprese salad, crystal-blue waters, and splendid resorts. It’s additionally the birthplace of Torta Caprese. Legend goes, a chef cooking for vacationing mobsters (no strain) forgot to place flour in his cake. Happily, the consequence was a richly satisfying mistake with a brownie-like texture that delighted his diners.
The flourless Torta Caprese makes a really perfect candidate for low-carb keto dessert. It’s already gluten-free, so all we have to do is swap out its modest sugar content material with a baker-friendly sugar alternative. I acquired the very best outcomes with Swerve granulated erythritol, however allulose works as nicely.
So let’s placed on our aprons and Capri pants and get a style of los angeles dolce vita, keto-style. This recipe was impressed by Emiko Davies’ Torta Caprese recipe from Food52.
Chocolate Almond Torta Caprese
This cake is a straightforward crowd-pleaser, retains nicely, and tastes even higher the subsequent day because the flavors intensify.
Elements
Cake
-
1 ¼
cups
almond flour -
1
stick unsalted butter
lower into small items -
3
oz
unsweetened baking chocolate -
1
cup
Swerve Granular Sweetener -
½
teaspoon
almond extract -
½
teaspoon
salt -
3
eggs
separated, at room temperature - Swerve Confectioners Sweetener
Chantilly Cream Topping
-
1
cup
heavy cream -
1
teaspoon
Swerve Granular Sweetener -
½
teaspoon
vanilla extract
Directions
-
Preheat the oven to 350 levels F.
-
Butter the within of an 8 inch spherical non-stick cake pan. Use a springform pan or parchment pan-liner for straightforward unmolding.
-
Chop chocolate into small items and soften in a double-boiler over simmering water.
-
Stir the chocolate with a silicone spatula or picket spoon to make sure it’s completely clean and melted. Stir in almond flour and sugar substitute. The combination will probably be thick and sandy. Take away from warmth and funky till simply heat to the contact.
-
Fold egg yolks into the chocolate combination.
-
Beat egg whites in a medium bowl with a wire whisk or handheld electrical mixer to stiff peaks. Fold into chocolate combination in 3-4 additions. Proceed folding gently till simply integrated.
-
Use a spatula to fill your ready pan with the thick batter, flatten and clean out the highest.
-
Bake in a 350 diploma oven for 35-40 minutes, or till the highest feels set, and an inserted toothpick comes out with moist crumbs and no batter. Don’t overbake.
-
Cool within the pan on a wire rack. Prove and dirt with powdered sugar-replacement
Chantilly cream
-
Whip heavy cream with 1 teaspoon of sugar-replacement and ½ teaspoon of vanilla extract till thick with mushy peaks.
-
Slice and serve with a dollop of Chantilly cream.
Diet Information
Chocolate Almond Torta Caprese
Quantity Per Serving (1 slice)
Energy 223
Energy from Fats 189
% Day by day Worth*
Fats 21g32%
Saturated Fats 9g56%
Trans Fats 1g
Polyunsaturated Fats 1g
Monounsaturated Fats 4g
Ldl cholesterol 76mg25%
Sodium 144mg6%
Potassium 112mg3%
Carbohydrates 6g2%
Fiber 3g13%
Sugar 1g1%
Protein 6g12%
Calcium 61mg6%
Vitamin C 1mg1%
Vitamin A 421IU8%
Iron 2mg11%
* % Day by day Values are primarily based on a 2000 calorie eating regimen.
Please be aware that the dietary data might range relying
on the precise manufacturers of merchandise used. We encourage everybody to examine particular
product labels in calculating the precise dietary data.
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