THE TASTE CLUB | soinlife.co
TORTO CAPRESE RECIPE
200 g (13 Tbsp + 1 tsp) butter, diced and softened
180 g (6.3 oz OR 1 scant cup) sugar (divided)
a pinch of salt
150 g (5.3 oz) dark chocolate
200 g (7 oz) almonds, toasted
Divide yolks from egg whites.
Cream softened butter with 140 g (2/3 cup) of sugar. Add salt and yolks, one at a time. Mix well to blend all the ingredients. Refrigerate the mixture.
Using a food processor, ground toasted almonds.
Preheat oven to 360 F (180 C).
Melt chocolate on a double boiler. Once melted, let it reach room temperature.
In a separate bowl, whip egg whites with the rest of the sugar to stiff peaks.
Add melted chocolate and ground almonds to butter mixture. Mix well. With a spatula, gently fold egg whites into mixture.
Pour batter into a greased 7-inch (18 cm) spring for
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