Make The Most Delicious Torta Caprese – Dolce Salato Series

🍰 Join us for a sweet escape to Capri with our live workshop on Torta Caprese! 🇮🇹 Dive into the delicious world of Italian baking as we whip up this gluten-free delight together. From the history behind this iconic dessert to mastering the art of melting chocolate, it’s going to be a baking adventure you won’t want to miss! Save the date! 🎉
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RECIPE:
160g dark chocolate
180g unsalted butter
4 large eggs
190g granulated sugar
180g almond flour
20g cocoa powder
1/8 tsp salt
Bake at 325F for 40 minutes

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#cake #torta #tortacaprese #italianbaking

all right perfect okay so guys I guess we can begin so welcome back to bck it up and welcome back also to a new uh episode of the series DOL salato the Italian baking series on on Wednesday today we will be making uh as you may know a an incredible cake originated from Capri which is an island just um on the CER amalfitana on the Amalfi Coast the cake is called capr Tora capr so originated from uh Capri which is one of the island in front of the CER amalfitana the Amalfi Coast in front of Amalfi sento um clal so if you ever been there I highly recommend to go Positano that area so So today we’re going to be making a Tora capre is a glutenfree um Tora it’s a glutenfree cake is an almond based uh cake and with chocolate with cocoa uh and chocolate as well obviously incredible delicious very easy to make uh and I’m going to show you how uh the easiest way to make this cake today okay so um first of all I want to make sure that you guys have um make sure that you guys have all the ingredients before starting uh setting up the table it’s very important I will never uh get tired to remind this because when you bake it’s very important that you have everything in place so for this cake here we need a mixer um a stand mixer possibly or a hand mixer I highly recommend to go with that you can also use just the Whisk and do it by hand but I think guarantee you that uh because we have to whep the egg whites for a while since there is no baking powder there is no chemical uh leavening agent for this recipe I highly recommend to go with a sand mixer or a hand mixer that will be enough so we have a sand mixer and then just a couple of spatula and the ingredients of course so for the ingredients for the dry ingredients we have almond meal and I just want to tell you the difference between almond meal and almond flour um the almond flour doesn’t have um skin basically um the almond meal instead is Blended with the skin doesn’t change the recipe doesn’t make any differ whatsoever so don’t worry about it if you have some almonds at home and if you if you have a blender uh you can totally go with that if you can find the almond flour uh that’s fine too too then we had cocoa powder of course as a part of the dry ingredient we have sugar um we have the eggs that we are going to separate because it’s very important for this recipe uh to wh the egg whites we have the vanilla a little bit of salt um and then we have butter unsalted butter possibly if you don’t have unsalted butter but you have salted butter no problem just make sure you don’t add the salt and then we we have uh chocolate which is the main ingredient um besides the almond meal or almond flour uh this is going to give a lot of flavor you can go there are some recipes that call for chocolate chips if you don’t have dark chocolate that’s fine but for me chocolate chips is for cookies um so just make sure I would recommend to go with actual chocolate try not to go with something that is over 70% cocoa it will be a little bit too um bitter so if you can best will be 60% chocolate 60% cocoa Max 70% otherwise it’s going to change the balance uh of the cake and it’s going to be overly uh either okay so we are going to start today with um chocolate and butter together in a uh microwave safe microwave container and we are going to microwave these two ingredients put a couple of minutes but just make sure that you do it 30 seconds at the time and we are going to steer in between because we don’t want to burn the chocolate and we don’t want to burn the butter as well but mainly the chocolate in the meantime in a mixing bowl you want to um add the egg whites for the egg whites one uh tip is uh my recommendation uh I will break the egg so I have three egg whites here and three yolks here uh I like to break the egg in in a different container um just so prevent the shells to go in the the egg whites but even more if you break the yks and you get any yks in the um the yks in your egg whites it’s going to be very difficult uh to whip the Y so the egg whites so I recommend to do what I just did so break the egg separate it in a different bowl and then if you didn’t get any trace of yolk in your egg whites you can can add it to the other egg whites if not just use a new egg another egg we’re going to use a whisk attachment and we’re going to let this break down with the Whisk attachment and then at some point we are going to add a little bit of sugar sorry in a few seconds uh sorry for the noise hi Dina hi Michelle hi guys lovely to see you here say hi let me know what are you watching from and it’s going to be a little bit noisy so if you have any questions please go ahead now this is the time and I’m going to check the butter and chocolate in the meantime more this is going to take a couple of minutes okay as soon as you start seeing a little bit of foam start adding a little bit of sugar any questions guys from Springfield hi Michelle from Springfield nice to see you here Dina where are you watching from I know you watching from offield I know I know that okay let’s keep stealing CU as you can see this is not ready [Music] yet this is getting beautiful at this point we’re going to add more sugar so the recipe which by the way guys it’s not available yet and my apologies because it’s been a crazy day and a crazy week so I will be posting the recipe uh after the live uh but the recipe calls for around 200 g 200 g of uh sugar so we’re going to use half for the egg whites and and half for the yolks um with that half which is around 100 and 100 we’re going to use half uh first half uh at the beginning and then the other half of the 100 G uh a little bit like now okay so this is ready if you see some small some small chunks don’t worry about it because this is warm enough it’s going to melt by itself so as you can see just like a couple of minutes usually it doesn’t take longer uh you set this one aside here and here uh we added the second pot of sugar so we’re good and we’re going to let it go and with uh stick PS for uh until s keep pour okay and become super light and fluffy and I’m going to grab a container where I’m going to place my egg light up a little bit okay fantastic this is ready to show you high speed you want the a to be nice and firm from your car all right and this is ready it you’re going to make this cake in 10 minutes if you’re organized as uh I am while I wait for the chocolate and butter to melt this is going to uh weep up stiff pigs okay we’re going to transfer the egg whites to the to a another bowl and without having to wash the bowl we’re going to use this one and we are going to whip the yolks with the sugar trace of egg whites it’s not going to affect the egg the yolks and sugar um but the yolks is going to affect the egg whites if if there is any trace of it okay so we’re going to set this one aside and now we’re going to add the yolks [Music] here and the sugar and we can add the sugar all at once no problem at all whis attachment high speed going to take couple of minutes and in the [Applause] meantime we are going to combine our dry if you guys have any questions please go ahead one meal CA powder and a little bit of salt dry ingredients in one bowl and this is ready too nice and fluffy pale in color and it’s ready good to go we are going going to whisk with a whisk or with the sifter it’s up to you they both work we’re going to com combine combine the dry ingredients together almond meal cocoa powder and salt all right this is enough set aside let’s add a little bit of vanilla in our egg mixture a good one teaspoon and now it’s time to add our butter and chocolate which is the most important ingredient on top of the almond flour or almond meal which is what we are using Today l pee that you don’t want to Splash the chocolate anywhere everywhere look at that it’s So Satisfied to watch beautiful let’s clean up the bowl no waste here especially when it comes to chocolate no waste always forget to preheat the oven before you start always remember to preh the oven before you start in this case is 300 350° F okay just make sure that there is nothing left at the bottom switch to a paddle attachment you don’t have to but I have this one that is my favorite and it’s and it’s a way to make sure that the bowl is clean and all the ingredients the dry ingredients at this point will be uh combine properly all right so we’re going to add our uh dry ingredients all at once and it’s almost ready as you can see it’s very easy this is what is called a One Bowl method cuz basically it goes everything in one bowl the second one is just to combine with our ingredients low speed again and we’re going to get ready with our egg whites do you have any questions at all Dina oh I give the best Direction well good to know that’s what I’m e here for it’s uh well for some it’s not too easy just to read a recipe right there are so many things some tips and tricks that you want to know uh when it comes to baking and I’m I’m happy to share those with you all right now this is the consistency of the butter we’re going to add here a little bit of because this is fairly thick and the egg whites the weat egg whites are way too uh fluffy and soft and we want to maintain all this air as much as possible because as I said there is not chemical leaver there is no baking powder there is no baking soda here the only thing that is going to give a lift to the cake to to uh is the air that is incorporated that is it’s in this beautiful uh egg whites so we’re going to start with a little bit because we want to loosen up the butter here that is a little bit dense and it’s going to deflate uh the EG white so we you don’t want that so this is going to help uh the butter to get a little bit more fluffy and Airy okay and now we’re going to clean up the butter sorry we’re going to clean up the attachment here if you uh don’t have this attachment guys I highly recommend to get one I absolutely love it um to scrape the bowl is definitely not my favorite thing to do so this makes it very easy and now guys the last step here let me move the kitchen aid let me grab the bowl and the last step here is going to be is to add the egg whites in two times but actually three times in we can there if we count the first one and you want to fold the egg whites in highly recommend it is to do it by hand so from the bottom to the top okay and we’re going to add the last one oh we have done uh just a reminder that this recipe is that this cake this Tora capres is glutenfree the story behind I don’t know some people talk about Maia some people say that this was for a queen and uh the pastry chef forgot to put the flower in the cake but doesn’t matter bottom line what really matters is that this pastry chef ended up getting one of the most delicious chocolate cake that’s for sure guys this is ready see how it’s nice and fluffy still fairly thick but it has enough air to rise a little bit not too much this is not a kind of cake that will rise a lot at all and now I have some parchment paper here I have a 9 in Spring form parment paper I fold it in Al and then Al and fold it again in a triangle so far in the middle here this is the line but what I’m going to do I’m going to cut it a couple of inches below and I’ll show you why this is a little secret we going to make this Workshop a little bit special for m so nine people stay with me say hi guys I can see you say say hi and how about some likes please don’t forget to subscribe if you didn’t already and to like the video doesn’t cost anything but it’s it means a lot for me and for the channel to make it sustainable so that I can keep doing those glasses are free all right a little bit of spray no stick spray to make sure that the parchment paper stick to the bottom and look at this place the parchment paper at the bottom and all this part that we have cut they they’re going to they’re going to stick to the side and now we also have some parchment paper on the side of the baking can right isn’t it a good tip ready to go you’re OV at 350° F or 300 sorry 325° F and this is going to bake for 40 to 50 minutes max uh just check with a toothpick you don’t want uh you want to see some crumbs on the toothpick you don’t want this cake to be too dry but your toothpick doesn’t have to be wet so just a little bit of crumbs is going to say because we also want some kind of so the consistency of this cake is um quite fudgy okay so you don’t want to over bake the cake move this one and I have it ready for you guys so don’t go anywhere I’m going to show you how it looks like all right this is ready and again 325° 450 40 50 minutes depending on your oven all right 12 people guys please say hi and please let me know what are you watching from fantastic and I’m going to make this one in a moment and now guys here is the cake look at that all right here it is remember to like the video and let me cut it so that you can see how it looks like inside oh oh yeah yeah yeah yeah yeah nice and fudgy at that this is incredible let me clean the knife so we’re going to get a nice Cut oh I can feel that is nice and foggy inside oh beautiful oo this is fantastic let me put it on the plate let me do a little bit of decoration here why not right [Music] huh and here it is guys here it is oh see how soft and Rich this is I don’t want to say anything about this cake just make it and let me know guys I think that’s it for today thank you for watching thank you for joining me it’s way too good sorry thank you for joining me and I’ll see you next time with the next video um I didn’t decide yet what I am going to make therefore stay tuned join me on Facebook uh and or you can look up at the website where you will see the recipe as well shortly b.ca thank you so much for joining me and I’ll see you next time