SAVE my gluten free DATE ESPRESSO TORTA CAPRESE recipe for the perfect holiday dessert! For my version of this traditional dessert which originated in Capri, Italy, I substitute ½ the sugar with a date-espresso slurry. Full recipe below.
Ingredients:
16 medium sized pitted dates
2 tbsp instant espresso
5 eggs
½ cup sugar
1 cup softened butter + 1 tbsp to grease the cake pan
1 ½ cups almond flour
10 ounces bitter sweet chocolate MELTED
2 tbs powdered sugar
Preheat oven to 350F
Grease a 10 inch spring form cake pan with butter.
Add ½ cup boiling water to a small bowl then mix in 2 tbsp instant espresso. Add the dates to the hot espresso and let sit for 15 minutes. Add the soften dates AND the espresso to a high speed blender or food processor and blend until smooth. Reserve ½ cup of the mixture and use the rest for coffee 🙂
Separate the egg yolks from the egg whites. Add the egg whites and ½ cup a sugar to a standing mixer fitted with the whisk attachment. Whisk on high until stiff peaks form.
Transfer the sweetened egg whites (meringue) to another bowl and place in the refrigerator. Clean the standing mixer bowl and dry very well.
Add the softened butter and ½ cup of the date espresso mixture to the standing mixer bowl. Using a paddle attachment, mix on medium-high until it is light and fluffy.
Add the eggs one at a time, then FOLD in the almond flour, melted chocolate (see instructions below) and whipped egg whites (meringue).
Pour the batter into the prepared cake pan and bake on the middle rack for 40 minutes or until a toothpick inserted into the center comes out clean.
Let cool to room temp, top with powdered sugar and enjoy!
2 WAYS TO MELT THE CHOCOLATE:
To create a double boiler, fill a medium sized pot with 2 inches of water. Fill a glass bowl that fits over the pot with the chocolate pieces. Bring the water to a boil and then down to a simmer. Stir occasionally until chocolate is fully melted.
Add the chocolate to a glass bowl. Place in the bowl in the microwave for 30 second intervals, stirring the chocolate in between. Continue to microwave until chocolate is fully melted.
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