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Private Chef
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Torta caprese – chocolate gluten-free cake
Print Recipe
Desserts
Gluten Free
No Leftovers
Servings
6-8 servings
Preperation
10 minutes
Cooking
45 minutes
Waiting
30 minutes
Υλικά
Ingredients
3
large eggs
150 g
sugar
200 g
butter
250 g
dark chocolate
200 g
almond flour (or 250g whole almonds)
1 pinch
salt
If you don't have almond flour:
If the almonds have skin, boil them for 1-2 minutes and place them in cold water.
Dry the almonds thoroughly to avoid adding moisture to the flour.
Place the almonds in a blender and grind them in small batches.
Sift the flour to remove any larger pieces.
Store the almond flour in an airtight container in the refrigerator.
For the cake:
In a mixer, beat the eggs with the sugar until pale and fluffy.
Melt the dark chocolate with butter in a bain-marie and mix well.
Add the almond flour to the egg mixture and fold gently.
Pour in the chocolate mixture and fold until combined.
Pour into a lined baking pan and bake at 170-180°C for 45 minutes.
Let it cool, remove from the pan, and dust with powdered sugar.
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