- 1 1/2 sticks unsalted butter
- 6 ounces white chocolate, chopped
- 5 large eggs, divided
- 1/4 teaspoon sea salt
- 2/3 cup granulated sugar
- 1 1/2 cups almond flour
- 1/4 cup fresh lemon juice, from 1 large or 2 medium lemons
- 4 teaspoons fresh lemon zest, from 1 large or 2 medium lemons
Place the egg whites into a medium bowl along with the salt. Place the yolks into a larger bowl with the sugar. Using a handheld mixer, beat the whites on medium speed until stiff peaks form, about 2 minutes, set aside. Using the same mixer for the yolks, beat them on medium speed until light and pale in color, about 2 minutes. Using a rubber spatula, add the now cooled white chocolate mixture, almond flour, lemon juice, and lemon zest into the bowl with the yolks, stirring to combine. Fold in half of the whipped egg whites into the white chocolate base, then fold in the remaining half to combine. Transfer the mixture to the prepared cake pan, baking for 40-45 minutes until puffed and golden brown.
Cool completely on a wire rack. Release the outer rim of the springform pan. Dust the top of the cake with powdered sugar. Serve with lightly sweetened whipped cream if desired.
Torta Caprese is the classic Italian Flourless Chocolate Cake recipe that is said to have originated from the Isle of Capri. Legend states the cake originated on the island in the 1920’s, when the chef made a mistake in the addition of ingredients. Only after the cake was in the oven, did he realize too late that he had forgotten to add the flour, adding only the almond flour. To his good fortune, the dessert turned out beautifully.
Traditionally, the torta caprese is made with rich dark chocolate. This lighter version uses lemon juice and zest, and white chocolate. The cake is great eaten when it has cooled slightly, just out of the oven. But it is also delicious after time chilled in the refrigerator topped with lightly sweetened whipped cream.
View upcoming cooking classes here.
Recipe: Cindy Ramsey
Photo: Cindy Ramsey