Torta caprese

Yield: 4 servings

Measure Ingredient
6 ounces Semisweet chocolate
1½ \N Sticks unsalted butter
⅔ cup Sugar, divided
8 larges Eggs, separated
1⅓ cup Walnut pieces, about 5 1/2
\N \N Ounces
⅓ cup All purpose flour
\N \N Confectioners' sugar

Butter and line with parchment paper a 10 by 2-inch deep layer pan.

Preheat oven to 350 degrees, setting a rack in the middle level.

Cut the chocolate finely and place in a small bowl over hot water to melt, stirring occasionally. Remove the bowl from the pan and cool the chocolate slightly. In a large mixing bowl, beat the butter with half the sugar until soft and light. Beat in the chocolate, then the yolks, one at a time, scraping bowl and beaters often. Continue beating until the mixture is smooth and light. Place the walnuts in the bowl of a food processor and grind them finely, pulsing the machine on and off at 1-second intervals. Be careful that the walnuts do not become pasty. Stir the walnuts, then the flour into the batter. In a clean, dry bowl, beat the egg whites until they hold a soft peak and beat in the remaining sugar in a slow stream. Beat the whites until they hold a soft, glossy peak. Stir ¼ of the whites into the batter, then fold in the rest with a rubber spatula, so that no streaks remain. Pour the batter into the prepared pan and smooth the top. Bake the Torta Caprese about 40 minutes, until the center is firm when pressed with a fingertip. Cool the cake in the pan for 10 minutes. The cake may sink slightly, although this does not affect its texture. Trim off any loose crust and invert the cake on a rack, remove the pan and allow to cool completely. Dust the cake with confectioners' sugar and slide onto a platter.

Yield: one 10-inch cake.


All recipes courtesy of Nick Malgieri

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