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.