100% almond and dark chocolate cake
Italian cuisine is full of succulent recipes, and so it's one of my sources of inspiration ... I give you a personal version of the torta caprese, typical of Capri, and inspired by the one found on the site of Josée Di Stasio.
Ingredients
250 gr of almond powder
150 gr of sweet butter (lactose free: use vegetable oil)
130 gr of maple sugar for me, but you can replace it with your usual sugar.
250 gr of dark chocolate 70% cocoa
30 gr (2 tablespoons) unsweetened cocoa powder
5 eggs
1 tablespoon baking powder (yeast)
Preparation:
Preheat oven to 350 ° F (180 ° C). Butter the mold, and flour with almond powder.
In a bain-marie, melt the chocolate and butter (if you use vegetable oil, first melt the chocolate and then add the oil).
Beat the eggs and sugar until the mixture turns white and creamy. Then gently add the almond powder, cocoa powder and baking powder (yeast).
Add to this mixture melted chocolate and butter (or oil).
Pour the mixture into the mold and bake for 30 to 40 minutes.
Take the cake out of the oven and wait about 2 minutes before unmolding, and let cool on a rack.
In the original recipe, it is proposed to add a cup of espresso (about 60 ml) incorporated at the same time as the melted chocolate.
I chose an original shape mold, in the traditional recipe, it is a flat mold that is used.
Information
The almond powder is made from ground almonds. It is an alternative to wheat flour for people on a gluten-free diet. It is low in carbohydrates and filled with nutrients. She brings to the cake a lot of mellowness.
