Torta Caprese (chocolate cake) was invented by Carmine Di Fiore around 1920, who forgot to add flour to the mixture. But once the dessert was out of the oven, thanks to its wonderful moist and soft texture, became a huge success. Now it’s your turn to create this amazing dessert!
00:00 – WHAT’S COOKING?
00:33 – INGREDIENTS
00:55 – PREPARATION
05:32 – COOKING
05:43 – PLATING
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★ STEP BY STEP RECIPE (WITH PICS):
★ INGREDIENTS (10 SERVINGS)
Dark chocolate 170 g (grated)
Peeled almonds 85 g (ground)
Whole skinned hazelnut 85 g (ground)
Powdered sugar 170 g
Butter 170 g (softened)
Potato starch 25 g
Unsweetened cocoa powder 14 g
Egg whites 148 g (room temperature)
Egg yolks 85 g (room temperature)
Baking powder 4 g
Vanilla bean 1/2
Fine salt 1 pinch
TO DECORATE
Powdered sugar to taste
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