Ingredients For the Dessert 1 Pinch Sea Salt 200 g Dark Chocolate 150 g Caster Sugar 200 g Blanched Almonds 4 Eggs 200 g Unsalted Butter (Cubed) * Always check the ingredient labels for allgergen information Add a fine layer of icing sugar on top to decorate. Share this Recipe Facebook Twitter Pinterest WhatsApp
Almond Torta Caprese by Dan Serves 6 Total 50 minutes Oven Temp 170 °C - 35 minutes Difficulty Not too Tricky Chef Katie and Giancarlo Caldesi Method Grease a round cake tin with butter. Add the almonds to a baking tray and bake for 10 minutes until lightly browned. Leave to cool and then either finely chop or blitz in a food processor to the consistency of demerara sugar. Melt the chocolate and butter in a pan and then leave to cool slightly. Separate the yolks and eggs white into two large bowls. Add the sugar to the egg yolks and combine until light and fluffy. In the other bowl whisk the egg whites to soft peaks. Tip the melted chocolate into the egg yolk mixture along with the almonds and then combine. Fold in the egg whites until well combined and then pour into the greased cake tin. Bake for 35-40 minutes, until the tart forms a crust on the outside. Leave to cool in the cake tin.