A couple of weeks ago, Saturday afternoon, I was watching America’s Test Kitchen on PBS. Among the dishes they made was a Torta Caprese – “an Italian flourless chocolate cake with finely ground almonds (which breaks up the heavy fudge crumb of most flourless chocolate cakes)”. They’re right – it does.
I went to the website to find the recipe: America’s Test Kitchen – Torta Caprese. I saved it, and printed it out. (If you can’t get to the recipe let me know because I created a PDF from the “print” pages and can pass that on.)
I was anticipating a very chocolate-y, light cake and it is.
Here is my torta caprese – I must explain why it doesn’t look like the one above (from America’s Test Kitchen).
First, there’s an ambiguity in the recipe – it calls for 2 cups (7 ounces) of almond flour – well, which is it? 2 cups or 7 ounces (and BTW my cup = 8 ounces, not 7, but I ignored that discrepancy.) I added 1 cup of almond flour at the appropriate place in the recipe, mixed it into the batter, and I thought the batter looked reasonably thick at that point but to be on the safe side, I added another 1/4 cup scoop of almond flour, just in case the batter really needed more. I’d say, having sampled the cake, that it’s just a tad on the dry side and next time I’d only add a single cup of almond flour.
Second, my springform pan is 9 1/2″ – I could have used a smaller diameter which would make the cake taller, or I could have baked it in a 8 1/2″ parchment-lined cake pan which would also have produced a taller cake.
Third, the recipe recommends turning the cake around half way through the baking. I did that, but had an accident! I was baking the cake in my convection toaster oven which is large enough for my spring form pan. I pulled out the rack to be able to reach the cake pan when the rack tipped toward the back of the oven, the cake pan tipped spilling some batter into the oven. I managed to right the pan and the rack and get both back in position. I left the mess in the bottom of the oven hoping I’d be able to clean it reasonably easily if it didn’t bake on too badly. So the top of my Torta is kind of wonky having been disturbed half way through baking.
But I have to say the cake tastes “right some good” as folks say in this part of the country. Served warmed (I’d zap a slice in the microwave for, say, 12-15 seconds), with a spoonful of a good vanilla ice cream – a lovely dessert for guests.
I’m planning on cutting the cake into small portions, freezing each separately, and eating the whole thing myself – preferably over a period of weeks.
Can you please send me the email..I would have to pay a subscription to get the recipe from ATK
Rita, I sent you a PDF of the recipe by email. Let me know if you like the cake!
Would you please share the recipe as you offered? I just saw this ep on PBS and am looking for it. I would so so so appreciate it. I also subscribed to your blog via email so I could enjoy your expertise. Thank you so much in advance!
I can’t get the recipe! Could you please send it to me? Thank you!!
Laura I sent you the recipe by email. Let me know if it doesn’t get to you.
Laura your email address bounced. Please send me another note using email to firstname.lastname@example.org and I’ll forward you the Torta Caprese recipe.
The 7 ounces would be weight, not volume. Weight is more accurate.
Thanks. I’ll add that info to my recipe.
Hi! Can you share the this recipe please?
Right some good. It’s always handy to have a flourless cake in the repertoire
Made it again today – I have to get it into the freezer before I eat it all myself!
Hi Judith sounds like you are well and doing good things. I like how you explain the process and procedures in all that you do… this cake being no exception. I’m always shocked at how expensive almond flour is, but is suppose I shouldn’t be given how much water they take to grow etc. I will venture out at some point to find some and give your recipe a go. Thanks for testing it out and all the feedback. How’s the sewing and sock knitting going?
Yes, nut flour is expensive. I often pick it up at Bulk Barn to have some on hand, not huge quantities but enough to work with. Sewing and knitting are proceeding as usual. The new quilt is coming along – more about that tomorrow.
I bet it tastes fabulous!
Like I said, “right some good!”