Flourless Chocolate Cake Torta di Capri

August 23, 2018

WSJ 2018, 8-12 Svgs, Oven 300°. Very dense cake. Valrhona “Abinao” 85% ciao

  • ¾ LB (12 oz) blanched whole almonds. Finely grind half  (6 oz) in food processor. Coarsely grind remaining with chocolate. (or use almond flour and ground almonds from Trader Joe)
  • ¾ LB (12 oz) bittersweet chocolate, 85% cacao or higher
  • ½ LB (8 oz  ~ 1 C) unsalted butter at room temperature
  • 1 C plus 2 TB sugar
  • 5 large eggs separated

300° oven butter 8 inch round spring form pan, line bottom with parchment.

  • Cream butter and sugar with electric mixer until light and fluffy.
  • Add yolks one at a time.
  • Add, beat in  all the almond flour, nuts and chocolate.
  • Separate large bowl, which egg whites until soft peaks. Fold a quarter of whites into chocolate mixture to loosen.
  • Fold chocolate mixture into egg whites.
  • Pour into spring cake pan, bake until set and skewer come out clean 45 minutes.
  • cool in pan.

top with crème frâiche/whipped cream

 

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Flourless Chocolate Cake

March 15, 2012

Cafe Mac recipe from Camp Apple 1998. (chef was a biochem major.) Bake at 350°. 45 minutes.

A. Melt together in a double boiler:

  • 12 oz (.75 lb) SemiSweet chocolate ***
  • 8 oz (1/2 lb) butter

B. Beat to a pale frothy consistency:

  • 6 egg yolks

C . Whip until soft peaks (use copper bowl).

  • 9 egg whites
  • 2 TB sugar
  • pinch cream of tartar

Fold B into A, then C into AB  mixture. Pour into buttered & flour dusted springform cake pan. (or line with baking parchment.) Bake 45 minutes, cool, then remove from pan.

Chocolate Glaze: heat in a double boiler, then spread over top of cake. Serve with raspberries, whipped cream or vanilla ice cream.

  •  6 oz chocolate (54-60% cacao)
  • 1 oz (2 TB) butter
  • 1 oz milk
  • 1 egg yolk

 

NOTES

*** SemiSweet Chocolate  Substitutions (Vintage recipes semisweet was 50-55% cacao, today semisweet is 53-60% cacao. If use >62% then use 10% less chocolate  to compensate.)

  • 64% chocolate (versus 54-58%) use  10% less chocolate, add 5 g (1.25 tsp) sugar for each ounce/28 g of chocolate in original recipe.
  • 66% chocolate: use 25% less chocolate, add 1.5 tsp/6g sugar per ounce chocolate in original recipe.
  • 70% chocolate: use 33% less chocolate, add 1.5tsp/6g sugar per ounce chocolate in original recipe.
  • 82% chocolate: use 50% less chocolate, add 2.5tsp/10g sugar AND 0.75tsp/4g butter per ounce chocolate in original recipe.
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