torta al cioccolato

Torta Caprese, the famous flourless chocolate and almond cake from the island of Capri, is hard not to love. A few essential ingredients are all you need: chocolate, almond flour, butter, sugar and eggs. 

Torta Caprese

1 1/3STICK unsalted butter, softened

1/3LB. gluten free dark chocolate, grated

sugar

3/4CUP almonds, unblanched

almond flour

baking powder

eggs

vanilla bean pod

potato starch

Salt

Grease a 9” round pie dish with butter and dust with potato starch.

In a blender, briefly pulse almonds with almond flour.

Cream softened butter with powdered sugar and a pinch of salt until slightly fluffy.

Combine egg yolks with butter, blended almonds, grated chocolate, baking powder, and vanilla bean pod seeds.&nbsp;

Beat the egg whites to stiff peaks and gently fold into the batter.

Pour the batter into the pie dish and bake for around 45 minutes. Remove and let cool.

Dust with powdered sugar before serving.

Lightly grind the instant coffee. Mix the soft butter with the cocoa powder and powdered sugar; add the coffee, a pinch of salt and the egg, and final...

Double Chocolate Tart with Hazelnut Caramel

3 1/3CUPS flour

4 1/2OZ. butter

cocoa powder

coffee

7OZ. 52% dark chocolate

1/2CUP flour

hazelnut flour

4TBSP. butter

1/4OZ. baking powder

14OZ. cream

2/3CUP hazelnuts, blanched

dark chocolate

2TBSP. honey

Lightly grind the instant coffee. Mix the soft butter with the cocoa powder and powdered sugar; add the coffee, a pinch of salt and the egg, and finally, the flour. Cover the dough with plastic wrap and allow to rest in the refrigerator for 1 hour. Dust the work surface with some flour mixed with cocoa powder and use a rolling pin to roll out the shortcrust dough until it is about 1/8 inch thick. Grease a loose-bottomed 10-inch diameter baking tin and dust the base and sides with a little flour mixed with cocoa powder. Lay the shortcrust pastry in the tin, push it into the sides and trim off the excess. Cover the tin with plastic wrap and let it rest in the refrigerator for 20 minutes; then prepare to blind bake the pastry by piercing holes in it with the tines of a fork and and lining it with a layer of ceramic pie weights or dried beans and bake at 350°F for about 10 minutes.

FOR THE FILLING

Melt the chocolate over a bain-marie and combine it with the softened butter. Beat the eggs with the sugar until you have a pale, slightly foamy mixture; first add the chocolate, a little at a time, then the flour, baking powder and a pinch of salt. Put the mixture in the tart case and bake at 350°F for 20 minutes. Remove the pie from the oven and let it cool.

FOR THE CARAMEL

Toast the hazelnuts in the oven at 350°F for 7-8 minutes. Coarsely chop the chocolate. Heat the sugar in a pan until it turns golden. Gently heat 1/2 cup of light cream in a saucepan and pour it into the sugar, stirring for a couple of minutes, until you have a smooth caramel; then add the chopped chocolate, followed by 4 ounces of toasted hazelnuts and the honey. Chop the remaining hazelnuts. Whip 1 cup of light cream. Put the hazelnut caramel and the chopped hazelnuts on the tart and serve accompanied with the whipped cream.

Gently melt 1/2 cup of butter. Crush the cookies and mix them with the butter. Spread the mixture on the bottom of a cake pan (10 inch diameter, 1 inc...

No-Bake Chocolate Tart

3/4CUP cream

7OZ. chocolate cookies

2/3CUP butter

milk chocolate

Meringues

Gently melt 1/2 cup of butter. Crush the cookies and mix them with the butter. Spread the mixture on the bottom of a cake pan (10 inch diameter, 1 inch deep), pressing it down well with your hands. Refrigerate it while you prepare the rest.&nbsp;

Heat the cream with the rest of the butter for a couple of minutes. Coarsely chop the dark and milk chocolate. Place it in a mixing bowl and pour the hot cream over it; let sit for 1 minute, then stir, allowing the chocolate to melt fully.

Pour the mixture over the cookie crust, then refrigerate for at least 4 hours.

Remove from the refrigerator 10 minutes before serving and garnish with mini meringues or berries to taste.

Mix the soft butter, egg and grated orange peel together. Roll out the shortcrust pastry very thin to cover an 8-inch cake pan with fluted edges and f...

Ricotta and Bitter Chocolate Cake

14OZ. premade shortcrust pastry

ricotta cheese

5OZ. bitter chocolate, tempered

7TBSP. butter

orange

Mix the soft butter, egg and grated orange peel together. Roll out the shortcrust pastry very thin to cover an 8-inch cake pan with fluted edges and fill it with the ricotta mixture.

Bake the cake at 350°F for about 20 minutes, then remove it from the oven, let it cool completely, then cover it with a layer of tempered chocolate and let it harden.

Garnish with fruit browned in butter, then serve immediately.

Break up the chocolate and melt it in a bain-marie along with the butter....

Flourless Chocolate Cake

3TBSP. butter

Break up the chocolate and melt it in a bain-marie along with the butter.

Separate the egg yolks and whites. Beat the egg yolks with 1/3 cup of sugar until they are very foamy. Beat the egg whites separately along with the remaining sugar. Using a spatula, gradually fold the beaten egg yolks and whites into the melted chocolate, alternating between them and making a continuous upwards circular movement.

&nbsp;Line a round cake pan with parchment paper and butter the paper. Pour the batter into the pan and bake at 340°F in a convection oven for 30-35 minutes.

Grease the bottom and sides of a springform pan (10-inch diameter) with a pat of butter. Line it with a sheet of parchment paper and butter it as well...

Glazed Chocolate Cake

hazelnuts

1/4C. flour

Grease the bottom and sides of a springform pan (10-inch diameter) with a pat of butter. Line it with a sheet of parchment paper and butter it as well. Dust it with flour; collect the excess and keep it to the side. In a bain-marie over low heat, melt the butter and 14 ounces of chocolate broken into pieces, stirring continuously.

As soon as it is melted, transfer the bowl to a cold work surface and let it cool. Blend the 5 egg yolks with the granulated sugar to obtain a fluid cream; add in the excess flour, combine, and then add in the melted chocolate.

Beat the egg whites to stiff peaks and gently fold them into the batter. Pour the batter into the pan and bake at 320°F for 50 minutes. Remove the cake from the oven and let it cool for at least 30 minutes. Remove the cake from the pan, level the top if necessary, turn it over, and let it cool on a grate.&nbsp;

In a bain-marie, melt 3.5 ounces of the chocolate with 3 tablespoons of powdered sugar, sifted directly into the bowl, until you obtain a glaze. Pour the glaze in the center of the cake and spread it across the entire surface with a spatula. Chop up the hazelnuts and the remaining chocolate, mix them together in a bowl, and sprinkle them on top of the cake.

Melt the chocolate (either over a bain-marie or in the microwave) and let cool. Whisk the mascarpone until creamy and add in the melted chocolate; the...

Dark Chocolate Mascarpone Cake

mascarpone

7OZ. 6570% dark chocolate

nullC. flour

null Butter

nullSTICK butter

Melt the chocolate (either over a bain-marie or in the microwave) and let cool. Whisk the mascarpone until creamy and add in the melted chocolate; then add the powdered sugar, a pinch of salt, and the eggs one at a time, ensuring that each is completely mixed in before adding the next; finally, incorporate the flour. Transfer the batter into an 8” round cake pan greased with butter and bake at 320°F on the convection setting for about 25 minutes.

FOR THE FROSTING: Melt the butter together with the chocolate either over a bain-marie or in the microwave; stir together until the mixture thickens, then spread on top of the cake. Garnish to taste with figs and almonds. Good to know: The beauty of this cake is in the chocolate, so be sure to use the highest quality you can find.

Top 7 torta al cioccolato recipes from across the web

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Top Tags

Torta Caprese

Double Chocolate Tart with Hazelnut...

No-Bake Chocolate Tart

Ricotta and Bitter Chocolate Cake

Flourless Chocolate Cake

Glazed Chocolate Cake

Dark Chocolate Mascarpone Cake

Top 7 torta al cioccolato recipes from across the web

The most viewed torta al cioccolato recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Torta Caprese

Double Chocolate Tart with Hazelnut...

No-Bake Chocolate Tart

Ricotta and Bitter Chocolate Cake

Flourless Chocolate Cake

Glazed Chocolate Cake

Dark Chocolate Mascarpone Cake

The most viewed torta al cioccolato recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine