Fold softly whipped whites into the chocolate mixture and stop baking while the crumb is still moist.
Make ahead Bake early enough for the cake to cool before turning out and cutting.
Torta caprese
Prep 30 min · Cook 40 min · Rest 2 hr · Yield 1 cake (22 cm tin; about 8 slices per cake.) · Difficulty Medium
Method
Heat a static oven to 170°C. Butter a round 22 cm tin at least 5 cm deep, dust with the tin starch and tap out the excess. Have the eggs and butter at room temperature; the toasted almonds must be cool.Heat a static oven to 350°F. Butter a round 8¾ in tin at least 2 in deep, dust with the tin starch and tap out the excess. Have the eggs and butter at room temperature; the toasted almonds must be cool.
Sift together the cake starch, cocoa and baking powder. Mix with the ground almonds and finely grated chocolate. Beat the butter with the vanilla, salt and half the cake icing sugar until light. Add the weighed yolks gradually, beating until smooth.Sift together the cake starch, cocoa and baking powder. Mix with the ground almonds and finely grated chocolate. Beat the butter with the vanilla, salt and half the cake icing sugar until light. Add the weighed yolks gradually, beating until smooth.
In a clean bowl, whisk the whites with the remaining cake icing sugar to soft peaks. Mix the dry ingredients into the butter mixture. Fold in the whites in several additions with a spatula, gently lifting from the bottom until no white streaks remain.In a clean bowl, whisk the whites with the remaining cake icing sugar to soft peaks. Mix the dry ingredients into the butter mixture. Fold in the whites in several additions with a spatula, gently lifting from the bottom until no white streaks remain.
Spread evenly in the tin and bake for about 35–40 minutes. The edge should be set and the center gently resilient; a skewer should show moist crumbs rather than liquid batter. Let cool in the tin until firm enough to handle, then turn out and finish cooling, allowing about 2 hours altogether. Dust with the finishing icing sugar before slicing.Spread evenly in the tin and bake for about 35–40 minutes. The edge should be set and the center gently resilient; a skewer should show moist crumbs rather than liquid batter. Let cool in the tin until firm enough to handle, then turn out and finish cooling, allowing about 2 hours altogether. Dust with the finishing icing sugar before slicing.
