Monday, November 07, 2005
Torte Caprese
provided by George, via Kris
200g unsalted butter
200g dark chocolate Lindt 70% is good for this
4 eggs separated
170g caster sugar
1 tsp vanilla extract
250g almond meal
Preheat oven to 170oC
Grease and line 24cm cake pan
Melt butter and set aside to cool
Chop chocolate - not too finely as some texture is nice
Beat egg yolks, sugar and vanilla until pale and thick
Fold in chocolate, almond and butter
Beat egg whites until soft peaks form and gently fold into the other ingredients. Gently spoon into cake tin, level the surface and bake for 50-60 minutes.
Set aside to cool in the tin, turn out and dust with icing sugar and cocoa powder. Serve with a scoop of ice cream.
200g unsalted butter
200g dark chocolate Lindt 70% is good for this
4 eggs separated
170g caster sugar
1 tsp vanilla extract
250g almond meal
Preheat oven to 170oC
Grease and line 24cm cake pan
Melt butter and set aside to cool
Chop chocolate - not too finely as some texture is nice
Beat egg yolks, sugar and vanilla until pale and thick
Fold in chocolate, almond and butter
Beat egg whites until soft peaks form and gently fold into the other ingredients. Gently spoon into cake tin, level the surface and bake for 50-60 minutes.
Set aside to cool in the tin, turn out and dust with icing sugar and cocoa powder. Serve with a scoop of ice cream.
# posted by Janet : 2:37 AM
