I know everyone loved Cathy's delicious cake, so as promised, here's the recipe. Enjoy!!
Torta Caprese Di Giovanna Tafuri From Naples at Your Table
Almond and Chocolate Torte from Capri
Despite its identification with Capri, this cake can be seen in almost every bakery window in Campania, always finished with powdered sugar, almost always stenciled with either the word "Caprese," the word "Capri" or a silhouette of the distinctive-looking pair of rocks just off Capri--The Faraglioni, where the Sirens of Greek mythology were supposed to have called irresistibly to sailors (from which we get the phrase "siren call" as well as the name for the noise ambulances make). Torte capreses is a true torte, which means it contains no starch and no leavening. Only the ground almonds give it body. Eggs form the structure and leaven it. It's not a tricky cake to bake, ut you must, as always, be careful when folding in the egg whites.
Make a 10-inch cake, serving at least 12.
12 ox blanched and peeled almonds, finely ground
6 tablespoons sugar
8 ounces bittersweet or semisweet chocolate
8 ounces (2 sticks) butter at room temperature
6 eggs, separated
10 tablespoons sugar
plus another 1/4 cup sugar
1. Preheat the oven to 325 degrees. Butter and flour a 10-inch spring form pan. Line the bottom with wax paper or baking parchment. Butter and flour the lining.
2. In the bowl of a food processor, using the metal blade, grind the almonds in 3 batches, pulsing each with 2 tablespoons of sugar, for a total of 6 tablespoons. Set aside.
3. In a double boiler, melt the chocolate and butter together.
4. In a mixing bowl, usig an electric mixer, beat the egg yolks until lemon colored, about 5 minutes, then gradually beat in the 10 tablsp of sugar.
5. Add the melted chocolate and abutter to the egg yolks. Stir to mix well. Fold in the ground almonds and stir well to incorporate.
6. In a clean bowl, beat the egg whites with the final 1/4sugar until they are still.
7. Fold the egg whites into the chocolate batter in 2 additions.
8. Pour the batter into the prepared cake pan. Bake on a cookie sheet, in the lower third of the preheated oer for 90 Min. or until a toothpick inserted in the center comes out clean (mine usually takes a little less time)
9. Let cool on a rack 15 minutes before removing the sides of the springform.
10. When the cake has cooled, turn it upside down onto a serving plate. Remove the wax papr or parchment. Before serving, sift confectioners' sugar over the top (which was formerly the bottom).
For glaze:
In a double boiler, melt together:
3 oz bittersweet chocolate coarsley chopped
1/2 stick (4 tbls) unsalted butter
2 teasp. light corn syrup
I like this light glaze rather than the traditional powdered sugar, but either is good.
Cathy Morocco