Savor the heavenly charms of "Amore di Cioccolato - Torta Caprese," an opulent and sumptuous treat from Italy. This dish is just divine, a symphony of tastes that captivate the senses, a perfect combination of dark chocolate and almond flour that captures the essence of love and passion. Romance and delight are evoked by the velvety texture of each bite, which is complemented by a faint hint of rum and a delicate sprinkling of powdered sugar. "Amore di Cioccolato - Torta Caprese" guarantees an amazing culinary experience that stokes the flames of devotion and admiration, whether it is savored as a delicious treat for oneself or shared with a beloved friend.
Amore di Cioccolato - Torta Caprese
Rated 5.0 stars by 1 users
Category
Italian
Servings
10
Prep Time
20 minutes
Cook Time
35 minutes
Calories
320
Author:
Angie
Savor the heavenly charms of "Amore di Cioccolato - Torta Caprese," an opulent and sumptuous treat from Italy. This dish is just divine, a symphony of tastes that captivate the senses, a perfect combination of dark chocolate and almond flour that captures the essence of love and passion. Romance and delight are evoked by the velvety texture of each bite, which is complemented by a faint hint of rum and a delicate sprinkling of powdered sugar. "Amore di Cioccolato - Torta Caprese" guarantees an amazing culinary experience that stokes the flames of devotion and admiration, whether it is savored as a delicious treat for oneself or shared with a beloved friend.
Ingredients
-
250g dark chocolate
200g almond flour
-
200g granulated sugar
150g unsalted butter
4 eggs
2 tablespoons dark rum
-
Powdered sugar, for dusting
Directions
Preheat your oven to 180°C (350°F). Grease and flour a 9-inch round cake pan.
Melt the dark chocolate and butter together in a heatproof bowl over a pot of simmering water, stirring until smooth. Remove from heat and let it cool slightly.
In a separate bowl, whisk together almond flour and granulated sugar.
Add eggs to the almond flour mixture one at a time, mixing well after each addition.
Pour in the melted chocolate and butter mixture, along with the rum, and mix until well combined.
Pour the batter into the prepared cake pan and spread it out evenly.
Bake in the preheated oven for about 30-35 minutes, or until the top is set and a toothpick inserted into the center comes out with a few moist crumbs.
Remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, dust the top of the cake with powdered sugar before serving.