Torta Caprese recipe

from Southwold Town Guide 2022

Grilled Sea Trout recipe

Torta Caprese

Recipe by LISA SCOTT from NINE DELI, Southwold www.ninedeli.co.uk

This is probably one of the most indulgent chocolate cakes ever, and whilst it certainly isn’t sin-free, it is gluten free and contains no flour. The recipe was given to me by my aunt who lives in the Lombardy region of Italy, although the cake is native to the island of Capri. It is one of our most popular cakes in Ninedeli, especially around Christmas time, Easter and Valentines. If you want a slightly larger cake, add half the quantity of each ingredient again to those listed.

Ingredients

• 125g ground almonds • 125g good quality, dark chocolate • 125g unsalted butter, softened • 3 free-range eggs, separated • 125g caster sugar • Grated peel of 1 large orange • A generous slug of

Grand Marnier (or rum or brandy will do) • Icing sugar (to decorate)

Method

• Preheat oven to 180˚c. • Butter and line a 20cm round cake tin. • Melt the chocolate in a heat proof bowl over a bain-marie.

Add the butter after removing from the heat and stir until it is melted. • Stir in the sugar and ground almonds. Allow to cool slightly and then add the egg yolks, stir. • Add in the orange zest and the Grand Marnier. • In a separate bowl, whisk the egg whites until stiff. Fold them gently into the chocolate and almond batter mix until blended. • Turn into the prepared tin and bake in the middle of the oven for approximately 35-40 minutes until the cake feels firm and a skewer comes out reasonably clean (the cake will be very dense and moist anyway). • When cool, gently remove from the tin and decorate the top with dusted icing sugar through a paper doily to give it it’s characteristic pattern. • Delicious eaten on its own or with a dollop of clotted cream if you’re feeling extra naughty! • Will keep in an airtight tin for 3-4 days if uneaten for that long!

Enjoy!

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