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Torta Caprese

A web-exclusive recipe from Italian Cooking and Living

  • 10 ounces almonds

  • 6 ounces semisweet chocolate

  • 8 ounces unsalted butter, softened

  • 10 ounces granulated sugar

  • 6 large eggs, whites and yolks separated

  • 2 ounces Strega liquor

  • 2 tablespoons pure vanilla extract

    Preheat the oven to 400 degrees. In a food processor, grind the almonds and chocolate until finely chopped. Set aside.

    In a mixer with whisk attachment, combine the butter, sugar and egg yolks. Beat until the mixture becomes frothy and light yellow in color. Add the chopped chocolates, chopped nuts, Strega liquor and vanilla extract and mix until well incorporated.

    In a separate bowl, whip the egg whites by hand or with a mixer until they form stiff peaks. Gently fold the beaten egg whites into the batter making sure you don't deflate them. Pour the batter into a greased cake pan and bake for approximately 40 minutes. Let cool and cut into 12 slices. Dust with powdered sugar to serve. Serves 12

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